White Chocolate Cranberry English Tea Scones

White Chocolate Cranberry English Tea SconesRecently I was asked to make some English tea scones for a bridal shower.  A couple of days later,  I was on the phone with my daughter Becca (who is attending BYU), and mentioned making scones.  She told me about some amazing cranberry and white chocolate tea scones that she had tried at school. A professor had brought them for her class after they finished reading Dickens’s Great Expectations. Becca emailed her professor who was kind enough to send on the recipe.
White Chocolate Cranberry English Tea SconesMy favorite thing about these scones is how balanced the flavors are. English tea scones on their own tend to fall on the more savory side, but add white chocolate chips and cranberries and you get the perfect amount of sweetness that keeps you coming back for more. By the time you top them with the almond glaze and slices, these beauties are over the top.

White Chocolate Cranberry English Tea Scones are a MUST try for anyone who loves a classy treat! Thanks to Dr. Lorraine Wood at BYU for sharing this recipe with us!
Scones Recipe

Easy Step-By-Step Directions for White Chocolate Cranberry English Tea Scones

White Chocolate Cranberry English Tea Scones

Cut
¼ cup (½ stick) butter
into cubes about the size of green peas then return to the fridge for 20 minutes.

Scone Recipe

Line a baking sheet with parchment or a silicon mat, and heat the oven to 400 degrees F.

 

Homemade Scone Recipe

In medium-size mixing bowl, whisk
1¾ cup flour
2 teaspoon baking powder
½ t teaspoon salt
1 tablespoon sugar

English Scones Recipe

Add butter cubes, and mix just until coated with flour (butter must be cold). Butter chunks should remain fairly large—no less than half their original size.

 

Scones Recipe

Add
½ cup dried cranberries (craisins)
½ cup white chocolate baking chips
Stir gently.

Scones

Add just enough buttermilk to make a soft dough (about 2/3 cup), and reserve the rest for brushing tops of scones.

White Chocolate Cranberry English Tea Scones

Scrape the dough from the bowl, shape into a ball with well-floured fingers (and a well-floured counter surface), then roll, or pat, the ball into a disk (7 inches in diameter).

Scone Recipe

Cut disk into eighths, and …

Scone Recipe

… set scones on the prepared baking sheet,

White Chocolate Cranberry English Tea Scones

Brush tops with remaining buttermilk, and …

Scones

Bake at 400 degrees F for 15-20 minutes, until lightly golden.

Scones

Remove from oven, …

White Chocolate Cranberry English Tea Scones

… transfer to wire racks, and prepare the almond glaze.

White Chocolate Cranberry English Tea Scones

In a medium-size bowl, stir together
1 cup powdered sugar
2 tablespoons milk, half and half, or cream
¼ teaspoon almond extract

English Scone Recipe

Drizzle over warm scones, and …

White Chocolate Cranberry English Tea Scones

… sprinkle sliced almonds on top. 

Homemade Scone Recipe

Server while still warm, or …

Homemade White Chocolate Cranberry English Tea Scones

… after they’ve cooled.

Scones Recipe

They’re DELICIOUS!

Free Printable Recipe for White Chocolate Cranberry English Tea Scones

White Chocolate Cranberry English Tea Scones
Yields 8
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Scone Ingredients
  1. 1¾ cup flour
  2. 2 teaspoon baking powder
  3. ½ t teaspoon salt
  4. 1 tablespoon sugar
  5. ½ cup. (one stick) unsalted butter, cold and cut into 1/3” cubes
  6. ½ cup dried cranberries (craisins)
  7. ½ cup white chocolate baking chips
  8. ¾ cup buttermilk
Almond Glaze Ingredients
  1. 1 cup powdered sugar
  2. 2 tablespoons milk, half and half, or cream
  3. ¼ teaspoon almond extract
  4. ¼ cup sliced almonds (these go on top of the glaze, not in it)
Scone Directions
  1. Cut butter into cubes about the size of green peas then return to the fridge for 20 minutes.
  2. Line a baking sheet with parchment or a silicon mat, and heat the oven to 400 degrees F.
  3. In medium-size mixing bowl, combine the flour, baking powder, salt, and sugar. Add butter cubes, and mix just until coated with flour (butter must be cold). Butter chunks should remain fairly large—no less than half their original size. Add craisins and white chocolate chips and stir gently. Add just enough buttermilk to make a soft dough (about 2/3 cup), and reserve the rest for brushing tops of scones.
  4. Scrape the dough from the bowl and shape into a ball. With well-floured fingers (and a well-floured counter surface), pat the dough into a 7”-diameter disk. Cut into eighths. Set scones on the prepared baking sheet, and brush tops with remaining buttermilk. Bake until lightly browned, about 15-20 minutes. Cool on wire racks.
Almond Glaze Directions
  1. Mix together powdered sugar, milk, and almond extract in a medium-size bowl. Drizzle over warm scones, and sprinkle sliced almonds on top.
Notes
  1. Note: You can double this recipe and then just split the dough into two circles for 16 scones.
Adapted from Lorraine Wood
Adapted from Lorraine Wood
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