Recipes and Cooking Cranberry-White Chocolate Scones Be the first to rate & review! White chocolate and cranberry, is there any more classic flavor combo when it comes to scone recipes? Try these breakfast scones to see why it's such a classic. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 12 mins Total Time: 20 mins Servings: 12 Yield: 12 scones Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour 2 tablespoon granulated sugar 1 tablespoon baking powder ½ teaspoon salt ⅓ cup butter 2 eggs, lightly beaten ¾ cup whipping cream ¼ cup chopped dried cranberries ¼ cup finely chopped white chocolate (with cocoa butter) or miniature semisweet chocolate pieces ½ teaspoon finely shredded orange peel (optional) Whipping cream or milk 1 recipe Orange Drizzle Orange Drizzle 1 cup powdered sugar 1 tablespoon orange juice ¼ teaspoon vanilla Directions Preheat oven to 400°F. In a large bowl combine flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter by repeatedly pushing down through the butter until mixture resembles coarse crumbs (rotate the pastry blender and bowl to cut in uniformly). Use the back of a spoon to make a well in the center of the flour mixture; set aside. In a medium bowl combine eggs, the 3/4 cup cream, the cranberries, chopped white chocolate, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10 to 12 strokes or just until dough comes together (to ensure tender scones, be careful not to knead too much). Divide dough in half. Pat or lightly roll each half into a 6-inch circle. Cut each circle into six wedges. Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with additional whipping cream. Bake for 12 to 14 minutes or until golden brown. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature. Orange Drizzle In a small bowl combine powdered sugar,1 tablespoon of the orange juice, and vanilla. Stir in additional orange juice, 1 teaspoon at a time, to reach a drizzling consistency. Make-Ahead Directions: Prepare as directed, except do not drizzle with Orange Drizzle. Place cooled scones in a plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, thaw at room temperature. If desired, preheat oven to 350°F. Place scones on a baking sheet; heat for 8 to 10 minutes. Drizzle with Orange Drizzle. Rate it Print Nutrition Facts (per serving) 288 Calories 14g Fat 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 288 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 69mg 23% Sodium 286mg 12% Total Carbohydrate 37g 13% Total Sugars 16g Protein 4g Vitamin C 0.8mg 4% Calcium 96mg 7% Iron 1.5mg 8% Potassium 68mg 1% Folate, total 52.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.