Cranberry and White Chocolate Scones

Cooks in 20 minutes

Cranberry and White Chocolate Scones are a perfect tea-time treat. Freshly baked and, served with good quality butter and raspberry jam.

You will need

  • Large baking sheet
  • Large mixing bowl
  • Pastry cutter
  • Parchment paper


Serves 14
  • 500 g (1 lb 2 oz) self-raising flour
  • 1/2 tsp of baking powder
  • 150 g (5 1/2 oz) of butter, room temperature
  • 5 tbsp of sugar
  • 4 tbsp of dried cranberries
  • 4 tbsp of white chocolate drops
  • 1 tsp of vanilla extract
  • 2 large free-range eggs
  • 170 ml (6 fl oz) full fat milk
  • Pinch of salt

Egg wash

  • 1 large free-range eggs
  • 70 ml (3 fl oz) milk

Preparation Method

30 minutes
  1. Preheat the oven to 180˚C/Gas mark 4. Lay the baking sheet with parchment paper.
  2. In a large bowl, combine all dry ingredients.
  3. Crack the eggs into the bowl. Pour milk and add vanilla extract, and stir until the dough holds together.
  4. Turn out onto a lightly floured table and knead for about 2 minutes, but don’t over mix.
  5. Shape the dough out to a thickness of 3cm. Using a 6.5cm circular pastry cutter, cut out the scones and place them on a baking sheet. Combine trimmings and, repeat the process until you have used all dough.
  6. To make an egg wash, whisk egg together with milk in a small jug.
  7. Brush scone’s with a little egg wash and, place them in the oven. Bake for 20 mins until they have risen and turned a golden-brown colour on the top.

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