Today, we have yet another fabulous member of the Live Laugh Rowe Creative Team with us. Jelli is no stranger around here in sharing delicious recipes, like this Key Lime Pie Cheesecake Ice Cream (#nomnomnom). Please extend a warm welcome to Jelli and the delicious Cranberry White Chocolate Scones she’s sharing with us today!
Hiya, LLR readers! I’m Jelli, head baker at Jellibean Journals, super excited to be here again bringing you a teatime favorite — scones!
This easy cranberry white chocolate scone recipe hails from a luscious literature course I took freshman year in university. The clever profs chose novels and cultural lit involving food, including this book, and we crammed into a dorm kitchen every Tuesday evening to discuss the text and whip up a related meal. Genius idea for starving students! It’s been 11 years and this cranberry scone recipe is still my very favorite to date.
Scones get a bad rap. Some consider them “stuffy” teatime accompaniments nibbled on by socialite grannies in wide pink hats while others have succumbed to fear of tough “hockey puck” scone failure and haven’t ever tried an easy scone recipe. Set all your preconceptions aside and let’s do scones, shall we?
While I’ve been to Britain twice, I can’t for the life of me remember a noshing on a single scone. It’s not that it didn’t happen- believe me, it did, but none were recorded as showstoppers in my memory bank like today’s cranberry white chocolate scones.
This one-bowl recipe yields eight light, fluffy scones that come together in less than ten minutes. Each buttery scone is studded with chunks of white chocolate, bits of dried cranberries, and a burst of citrus flavor.
Cranberry White Chocolate Scones
- 1-2 tablespoons buttermilk
- 1 tablespoon sugar
- 1/2 teaspoon orange zest
- 1 cup clotted cream or sweetened whipped cream
- Heat oven to 375F. Grease baking sheet.
- In a large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or your fingertips, cut in butter until mixture resembles course crumbs. Stir in cranberries, chocolate chips, and 1 teaspoon orange zest. Add yogurt and 1/3 cup buttermilk and stir just until moistened.
- Shape dough into a loose disc and turn onto baking sheet. Finish shaping dough into a roughly 8" round with your hands. Cut into 8 wedges; do not separate. Brush with 1-2 teaspoons buttermilk. Sprinkle with sugar and remaining 1/2 teaspoon orange zest.
- Bake 15-20 minutes or until edges begin to turn golden brown. Cool 5 minutes. Cut into wedges; serve warm with sweetened whipped cream and jam or cool completely.
- Store in an airtight container for up to 3 days. Reheat in oven.