White Chocolate Cranberry Cream Scones

Some scones are made with butter or a mixture of butter and cream, but these are "cream scones" made with cream only.  I love making them because they're so easy to throw together (no cutting in the cold butter) and very open to improvisation.  For instance, this morning I threw in chunks of white chocolate, dried cranberries and crystallized ginger.  Next time I might use chocolate chips and orange zest or maybe just some cinnamon chips.

Cream Only Scone Dough Notes

Some things to keep in mind with this dough are that it starts out very rough and crumbly, then you dump it out and push it all together until it holds in place. I like to fold it over on itself a few times before shaping it into a circle because it gives the scones more of a layered texture. Unlike other scone recipes where it's better to use light hand, this one takes well to a bit of kneading. Here are a couple of photos of a half batch coming together.

Baking Scones Time and Temperature

My scone recipes are baked at different times and temperatures. These scones are small triangles cut from a 6-inch round and they do well at 425 for about 14 minutes. You may need to bake a little longer. I switched ovens and found my scones took 16 minutes, so I've modified the baking time a bit.

• Cinnamon Oat Scones
• Whipping Cream Scones
• Maple Oat Scones
• Cream and Berry Scones
• Sour Cream Chocolate Chip Scones

Recipe

White Chocolate Cranberry Ginger Cream Scones

Anna

White Chocolate Cranberry Ginger Cream Scones

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Course Breakfast

Cuisine American

Servings 6 scones

Ingredients

 

• 1 ½ cups all-purpose flour** (190 grams)
• 3 tablespoons granulated sugar (36 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅔ to ¾ cup heavy whipping cream
• ½ teaspoon vanilla extract
• 2-3 oz chopped white chocolate I used a Lindt bar
• 1 large Handful of dried cranberries optional
• 2 tablespoons chopped crystallized ginger
• 1 tablespoons extra cream plus some sparkly or coarse sugar

Instructions

 

• Preheat oven to 425 degrees F. Have ready a parchment lined baking sheet.  For this recipe, a thicker, heavy duty baking sheet works best.
• In a mixing bowl, thoroughly stir together the flour, sugar, baking powder and salt.  Make a hole in the middle of the flour mixture and add the cream and vanilla.  Mix the wet ingredients together in the hole and stir until partially blended, then add the white chocolate, cranberries and ginger. Mix a little more, then dump dough onto a lightly floured pastry mat.
• Use your hands to push it together into a blob, then press down.  Scrape it up with a flat spatula or pie lifter, flip it over and press down again, then fold it over on itself.  Press down again. Fold it over and pat it into a 6 inch circle.
• Cut the circle into 6 wedges and arrange the wedges a few inches apart on the baking sheet.  Brush tops with a little additional cream and sprinkle with coarse sugar if desired.  Bake for 12-16 minutes.  Allow the scones to cool before serving.  You can re-warm them if you want, but these scones tend to taste better after they’ve completely cooled.

Notes

To measure the flour, weigh out 6.8 oz or 190 grams or fluff it up and stir it well before spooning it into the cup. If you don't have a scale, you'll want to measure with a light hand.

Keyword Cream Scones

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