The perfect combination of tangy and sweet, these cranberry white chocolate scones taste just like the ones from the coffee shop!

Cranberries and white chocolate. Whoever came up with the idea of that combination first should be lauded daily. The tangy bite of cranberries, and the sweet of the white chocolate chips make an amazing combination.

These scones taste just like the coffeehouse, but now you can make coffeehouse scones at home. A batch of scones can be easily made, start to finish, in the time it can take for a pot of fresh coffee to percolate.

Cranberry bliss scones are the perfect breakfast treat, and can be enjoyed any time of day.

Ingredients you need for the scones:

All purpose flour
Baking powder
Baking soda
Salt
Brown sugar
Butter
Cranberries
Eggs
Milk
Vinegar
White chocolate chips

Ingredients for drizzle:

Heavy cream
Powdered sugar

Instructions:

Preheat oven.
In a large mixing bowl, add dry ingredients, and whisk to combine well.
Cut in cold butter into flour mixture until crumbly, and mixture resembles pea sized chunks.
Add diced cranberries and stir to combine.
In a separate bowl, add milk and vinegar, and allow milk to begin to curdle. Add in eggs, and whisk to combine.
Combine wet ingredients with dry and mix until just combined.
Fold in white chocolate chips.
Turn dough out onto a floured parchment paper and shape into an 8 inch circle. Place parchment paper on a baking sheet, and cut the dough into 8 triangles, but do not separate.
Bake in oven, then separate triangles and return to oven to finish until golden brown.
Meanwhile, in a small bowl, combine powdered sugar and heavy whipping cream. Drizzle over warm scones.

What kind of cranberries should I use?

For this recipe, I used dried cranberries. However, you can use fresh cranberries or frozen cranberries for this. If you choose to use frozen, you will want to thaw them and drain before adding to the recipe. This will keep from too much moisture being added into your scones.

How to store these scones

Cranberry white chocolate scones will keep in an airtight container for up to 3 days. You could also freeze them, wrapped tightly in foil or plastic wrap, and keep them for up to 2 months. Of course, that is saying that they will last long enough to try and freeze.

What is your favorite breakfast treat? Raise your hand if you love scones!

Cranberry Bliss Scones

Ingredients

3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons brown sugar
5 Tablespoons very cold butter
1 cup dried cranberries, diced (can sub fresh or frozen whole cranberries)
2 eggs, lightly beaten
1 cup milk
2 Tablespoons vinegar
1 cup white chocolate chips
2 Tablespoons heavy cream
1/4 cup powdered sugar

Instructions

Preheat oven to 400 degrees.
In a medium mixing bowl, add first 5 ingredients. Whisk to combine well.
Cut in very cold butter until mixture is crumbly.
Add diced cranberries and stir to combine. If using frozen cranberries, allow to thaw and drain. Dice and continue.
In a separate bowl, add milk and vinegar, and allow milk to begin to curdle. Add in eggs, and whisk to combine.
Combine wet ingredients with dry and mix until just combined.
Fold in diced white chocolate.
Turn out onto a floured parchment paper and shape into an 8 inch circle.
Place parchment paper on a baking sheet, and cut the dough into 8 triangles, but do not separate.
Bake for 20 minutes.
Separate the triangles, and return to the oven for an additional 5-10 minutes until baked through and golden brown.
Meanwhile, in a small bowl, combine powdered sugar, and heavy whipping cream. Place in a ziplock bag, and cut the tip with a sharp scissors. Drizzle over warm scones. Serve immediately or store in an airtight container for later.