Cranberry White Chocolate Chip Scones Recipes

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CHOCOLATE CHIP AND CRANBERRY SCONES



Chocolate Chip and Cranberry Scones image

Great for dessert or a special breakfast! Not quite as dry as most scones and filled with chocolate in every bite!

Provided by KLang436

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 32m

Yield 11

Number Of Ingredients 9

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons chilled butter, cut into pieces
½ (12 ounce) bag semisweet chocolate chips
¼ cup dried cranberries
¼ cup almond milk, or more as needed
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
  • Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
  • Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
  • Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
  • Bake in the preheated oven until golden brown, 12 to 14 minutes.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 33.6 g, Cholesterol 13.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 237.3 mg, Sugar 16.4 g

CRANBERRY-WHITE CHOCOLATE SCONES



Cranberry-White Chocolate Scones image

White chocolate and cranberry, is there any more classic flavor combo when it comes to scone recipes? Try these breakfast scones to see why it's such a classic.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 15

2.5 cup all-purpose flour
2 tablespoon granulated sugar
1 tablespoon baking powder
0.5 teaspoon salt
0.333 cup butter
2 eggs, lightly beaten
0.75 cup whipping cream
0.25 cup chopped dried cranberries
0.25 cup finely chopped white chocolate (with cocoa butter) or miniature semisweet chocolate pieces
0.5 teaspoon finely shredded orange peel (optional)
Whipping cream or milk
1 Orange Drizzle
1 cup powdered sugar
1 tablespoon orange juice
0.25 teaspoon vanilla

Steps:

  • Preheat oven to 400°F. In a large bowl combine flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter by repeatedly pushing down through the butter until mixture resembles coarse crumbs (rotate the pastry blender and bowl to cut in uniformly). Use the back of a spoon to make a well in the center of the flour mixture; set aside.
  • In a medium bowl combine eggs, the 3/4 cup cream, the cranberries, chopped white chocolate, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10 to 12 strokes or just until dough comes together (to ensure tender scones, be careful not to knead too much). Divide dough in half. Pat or lightly roll each half into a 6-inch circle. Cut each circle into six wedges.
  • Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with additional whipping cream. Bake for 12 to 14 minutes or until golden brown. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature. Orange Drizzle
  • In a small bowl combine powdered sugar,1 tablespoon of the orange juice, and vanilla. Stir in additional orange juice, 1 teaspoon at a time, to reach a drizzling consistency.

Nutrition Facts : Calories 288 kcal, Carbohydrate 37 g, Cholesterol 69 mg, Protein 4 g, SaturatedFat 8 g, Sodium 286 mg, Sugar 16 g, Fat 14 g, UnsaturatedFat 5 g

CRANBERRY AND WHITE CHOCOLATE SCONES



Cranberry and White Chocolate Scones image

Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.

Provided by Julesong

Categories     Scones

Time 30m

Yield 8-16 scones

Number Of Ingredients 9

1 3/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into pieces
6 tablespoons half-and-half
1 large egg, beaten
1/2 cup fresh or frozen cranberries or 1/2 cup dried cranberries (craisins)
1/2 cup white chocolate chips (or pieces)

Steps:

  • Preheat oven to 400 degrees F.
  • In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
  • Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
  • Turn out onto a lightly floured board and knead for 2 minutes.
  • Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
  • Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
  • Bake the scones at 400 degrees F for 14 minutes or until golden brown.

CRANBERRY WHITE CHOCOLATE CHIP SCONES



CRANBERRY WHITE CHOCOLATE CHIP SCONES image

Another favorite of lodge guests. Adjust the size to fit your needs.

Provided by Sharon Adams

Categories     Other Breakfast

Time 30m

Number Of Ingredients 11

2 c all purpose flour
1/4 c sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 c butter, cold
1/2 c buttermilk
1 large egg
1/2 c white chocolate chips
1/2 c dried cranberries and/or blueberries
3 Tbsp sugar for sprinkling on tops

Steps:

  • 1. Combine flour, 1/4 cup sugar, baking powder, baking sode and salt in food processor. Mix well. Add butter cut into small chunks and pulse until mixed. Do not over mix or scones will be tough.
  • 2. Whisk together buttermilk and egg in a small bowl, slowly add mixture to processor and process until dough forms.
  • 3. Dump dough into large bowl, add cranberries and white chocolate chips, mix into dough.
  • 4. Turn dough onto floured surface, shape into a rectangle about 1/2 inch thick. Cut into wedge shapes. (cut into squares then cut squares in half). ** I like to use a small scoop to make smaller bite size scones, just drop by heaping tablespoon onto baking sheet if you do it this way.
  • 5. Place wedges on a parchment lined baking sheet and top with sugar. Bake for 14 to 16 minutes until golden on top. ** if you make the smaller scones, bake for 12 to 14 minutes until golden on top.
  • 6. Remove from oven, cool slightly and serve. You can also add a topping such as a light powder sugar glaze depending on how sweet you want them.

CRANBERRY CHOCOLATE SCONES



Cranberry Chocolate Scones image

Tart cranberries and sweet chocolate make a perfect match in these Cranberry Chocolate Scones. They mix up quickly, thanks to self-rising flour. Be sure to stash some in the freezer since they freeze beautifully and allow you to bake scones on demand so easily.

Provided by Jessica Fisher

Categories     Dessert     Snack

Time 27m

Number Of Ingredients 10

4 cup self-rising flour
1/2 cup granulated sugar
1/2 cup butter (cubed)
1 cup fresh cranberries (coarsely chopped)
1/2 cup chocolate chips
3/4 cup buttermilk
2 egg
2 tsp vanilla extract
3/4 cup powdered sugar
1 tbsp milk

Steps:

  • Preheat the oven to 400°. Line a baking sheet with parchment or a silicone baking mat.
  • Coarsely chop the cranberries with a knife on a cutting board or in the food processor fitted with the metal blade. If using the food processor, wipe out the bowl before proceeding.
  • In the bowl of a food processor fitted with metal blade, measure in the flour and sugar. Secure the lid and pulse briefly to mix.
  • Add the butter pieces and process until coarse crumbs are formed. (If you do not have a food processor, the same effect can be achieved in a mixing bowl with a pastry blender, fork, or two table knives held together.)
  • Pour the crumb mixture into a large mixing bowl. Add the cranberries and chocolate chips. Toss to coat.
  • No need to wash the processor bowl. In the bowl, combine the buttermilk, eggs, and 1 teaspoon of the vanilla extract. Or whisk them together in a mixing bowl.
  • Slowly pour the wet ingredients into dry crumb mixture and stir quickly, just until a shaggy dough forms. Overmixing will result in tough scones.
  • Empty the dough onto a lightly floured surface. Knead three or four times with floury hands. The dough will be sticky.
  • Shape dough into a large, flat rectangle. Cut into 12 squares. Separate the squares carefully. Alternatively, you can cut out 24 2-inch rounds with a cutter. Place the scones on the prepared baking sheet, allowing about an inch of space between them.
  • Bake for 12 to 14 minutes, until lightly browned. Cool slightly on a rack while you prepare the glaze.
  • To prepare the glaze, combine the powdered sugar, remaining 1 teaspoon extract and the milk. Add more milk if necessary to create a drizzling texture.
  • Drizzle the glaze over the slightly warm scones. Allow the glaze to set before serving.
  • Store the scones in an airtight container for up to 4 days at room temperature.

Nutrition Facts : Calories 344 kcal, Carbohydrate 53 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 101 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

CHOCOLATE CHIP-CRANBERRY SCONES



Chocolate Chip-Cranberry Scones image

My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. -Nichole Jones, Idaho Falls, Idaho

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter
1 cup plain yogurt
1 large egg yolk
1/2 cup dried cranberries
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk yogurt and egg yolk; stir into crumb mixture just until moistened. Stir in cranberries and chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 12 wedges. Place wedges on a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 264mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CRANBERRY CHOCOLATE CHIP SCONES



Cranberry Chocolate Chip Scones image

Wake up on the right side of the bed with cranberry chocolate chip scones recipe. Tangy fruit plus melted chocolate makes for a delightful morning treat.

Provided by Meghan Yager

Categories     Scones

Time 28m

Number Of Ingredients 12

1 cup fresh cranberries, coarsely chopped
2 Tbsp packed light brown sugar
2 cups all-purpose flour
1/3 cup plus 1 Tbsp sugar, divided
1 Tbsp baking powder
1/2 tsp salt
8 Tbsp chilled butter, cut into pieces (one stick)
1/2 cup semi-sweet chocolate chips
1 egg, beaten
1/2 cup heavy cream (or whole milk)
1 tsp cinnamon
1 egg white

Steps:

  • Preheat oven to 400˚F.
  • In a small bowl, combine chopped cranberries and brown sugar. Set aside.
  • In a large bowl combine flour, 1/3 cup sugar, baking powder, and salt. Stir well with a whisk.
  • Using a pastry blender or two knives, cut in butter. Continue until the butter is nearly incorporated and the mixture is crumbly - the largest crumbs should be the size of small peas.
  • Add sugared cranberries and chocolate. Stir to combine.
  • In a separate bowl, whisk together egg and cream. Add egg mixture to flour mixture and stir lightly with a spatula to combine - do not over mix.
  • Place on a lightly floured work surface and divide into two equal balls. Gently flatten each to form a disc approximately 1 inch thick. Cut each disc into 8 wedges, similar to cutting a pizza.
  • Transfer wedges to two baking sheets lined with parchment paper. In a small bowl, combine cinnamon and remaining sugar. Brush tops with egg white and sprinkle with cinnamon sugar.
  • Bake 15-18 minutes, or until the tops are golden brown. Cool completely on wire racks. Store in an airtight container.

Nutrition Facts : ServingSize 1 scone, Calories 204 calories, Sugar 11.2 g, Sodium 85.2 mg, Fat 10.9 g, SaturatedFat 6.7 g, TransFat 0.1 g, Carbohydrate 24.6 g, Fiber 1.3 g, Protein 3 g, Cholesterol 35.3 mg

HEALTHY CRANBERRY BLISS SCONES



Healthy Cranberry Bliss Scones image

These festive scones are perfect for the holidays! They have the same iconic flavors as Starbucks' cranberry bliss bars: warm ginger, bright cranberries, rich white chocolate, and a sweet cream cheese drizzle. Plus they're supremely moist and tender, just the way I love my scones! They're best if eaten the same day that they're drizzled, but leftovers will keep for at least 3 days (if not longer!) if stored in an airtight container in the refrigerator.

Yield 8 scones

Number Of Ingredients 16

for the scones
1 ½ cups (180g) whole wheat pastry flour or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 tsp ground ginger
¼ tsp salt
1 tbsp (14g) unsalted butter, cold and cubed
½ cup (120g) plain nonfat Greek yogurt
3 tbsp (45mL) pure maple syrup
¼ cup + 2 tsp (70mL) nonfat milk
1 tsp vanilla extract
½ cup (55g) fresh whole cranberries, diced
2 tbsp (28g) diced white chocolate
for the drizzle
1 tbsp (14g) neufchâtel (⅓-less fat) cream cheese, softened to room temperature
1 ½ tsp nonfat milk
8-12 drops liquid stevia, or adjusted to taste

Steps:

  • Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • To prepare the scones, whisk together the flour, baking powder, ginger, and salt in a medium bowl. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the Greek yogurt, maple syrup, ¼ cup of milk, and vanilla. Stir until just incorporated. Gently fold in the cranberries and white chocolate with a spatula.
  • Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾" tall circle, and brush with the remaining milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 26-29 minutes, or until the tops and sides are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
  • To make the drizzle, stir together the Greek yogurt cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.

WHITE CHOCOLATE-CRANBERRY SCONES



White Chocolate-Cranberry Scones image

Delicious white chocolate and dried cranberry scones.

Provided by JONILEWIS

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 11

1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter
¾ cup white chocolate chips
½ cup dried cranberries
⅔ cup buttermilk
1 large egg
1 tablespoon heavy cream
1 tablespoon coarse granulated sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
  • Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in white chocolate chips and cranberries. Mix in buttermilk and egg until just combined and dough forms a shaggy ball.
  • Roll out slightly and cut into 12 triangles. Place on the prepared baking tray. Brush each scone with a little cream and sprinkle with some coarse sugar.
  • Bake in the preheated oven until barely golden around the edges, about 15 minutes.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 28.5 g, Cholesterol 40.5 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 212 mg, Sugar 15.5 g

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