These White Chocolate Cranberry Lemon Scones are a perfect breakfast treat. They are super moist and have bursts of white chocolate and cranberries in every bite. I love that they are not overly sweet, and are so attractive with the cranberries popping out of the dough. These scones will be great to serve at a holiday brunch over coffee!
- 2–1/4 cups (244 grams) all-purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- 1/2 teaspoon (3 grams) baking soda
- 3/4 teaspoon (5 grams) salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon lemon zest (you should be able to get the zest and juice from 1 lemon)
- 1/2 cup lemon juice
- 1 tablespoon vanilla
- 1/2 cup milk, plus 1 tablespoon milk
- 1/2 cup white chocolate chips
- 3/4 cup fresh cranberries
- Coarse sugar for sprinkling on top of scones
- 1 cup powdered sugar
- 3 tablespoons lemon juice
Do not preheat your oven yet. You will have a 30 minute chill time before placing it in the oven.
- Whisk together the following ingredients: flour, sugar, baking powder, baking soda and salt. Cube the cold butter and cut it into the dry mixture using a pastry blender, or a fork. Work the butter into the mixture until you have a coarse crumb mixture, and there are no large butter clumps.
- In a separate medium-sized bowl, combine the vanilla extract, lemon zest, lemon juice and 1/2 cup milk. Incorporate the wet mixture into the dry mixture and just stir until the dough comes together. Use your hands to help combine the dough together.
- Spread a light layer of flour onto your work surface and knead the dough about 4 or 5 times. Add the white chocolate and cranberries and continue to knead the dough to incorporate the white chocolate and cranberries throughout.
- Form the dough into a round disc about 1″ thick, and cut like a pie into eight equal-sized pieces.
- Line two baking pans with either parchment paper or silicone baking mats and place the scones on the pans about two inches apart.
- Place the scones in the freezer for 30 minutes, or the refrigerator for about two hours. This will help the scones to rise up instead of spreading out.
- Just before removing the scones from the freezer/refrigerator start to preheat your oven to 400 degrees.
- Remove the pans from the freezer/refrigerator, and lightly brush the scones with the remaining 1 tablespoon of milk and sprinkle the tops with a coarse sugar.
- Bake for 15 to 20 minutes, or until the scones are a golden brown. Transfer to a wire rack to cool.
- Prepare your glaze by combining the powdered sugar and lemon juice, and drizzling it over the scones.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: White Chocolate Lemon Scones