Finished scones on a plate
5 from 1 vote
Print

Fresh Cranberry Scones with Toasted Almonds and White Chocolate Drizzle

Fresh Cranberry Scones with toasted almonds, orange zest and a white chocolate drizzle is a perfect breakfast pastry to enjoy any day of the week!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
Calories 204 kcal
Author ijustmakesandwiches

Ingredients

  • 8 ounces all-purpose flour
  • .75 ounces sugar
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ounce butter cold
  • 1 egg yolk
  • 5.5 ounce buttermilk
  • 3 ounce fresh cranberries rough chopped
  • 3 ounces toasted almonds
  • 1 orange zested
  • ½ cup white chocolate chips

Instructions

  1. Place a medium sized mixing bowl in the freezer and cool for at least 30 minutes. Sift together dry ingredients in a small bowl. Cube up cold butter into small cubes.
  2. Once mixing bowl has cooled, place dry ingredients in bowl and fit stand mixer with paddle attachment. Begin beating dry ingredients with the paddle attachment at a low speed, adding egg yolk, orange zest, and cold butter cubes slowly. Mix until the dough just comes together and small pebbles of dough have formed.
  3. If not using a stand mixer, create a well with the dry ingredients and place butter, orange zest, and egg yolk in the well. Use a pastry cutter, or fork, to cut butter into dry ingredients. Continue to cut butter into dry ingredients until just combined and small pebbles have formed.
  4. Add chopped fresh cranberries and toasted almonds to the dough and mix until well combined. Some of the cranberries and almonds will fall out of the dough when shaping, feel free to press them back into the top of the dough.
  5. Preheat oven to 400 degrees. On a clean surface, place dough and gently press into a circle, about 10” across. Using a knife, cut the circle into 8 pieces. Line a sheet pan with either parchment paper or a silicone baking mat and place cut scones on the baking sheet.
  6. Bake scones in the oven for about 12-15 minutes, there will be some spreading so make sure to leave some room in between scones on the baking sheet. When scones are done baking, remove from baking sheet and cool on wire rack.
  7. In a small bowl, heat up white chocolate chips until completely melted. Scrape melted white chocolate into a plastic baggy and cut the tip. Drizzle white chocolate over scones for garnish.