White chocolate and cranberry scone Recipe

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8 - 10




15 min


20 min

This recipe adds a touch of luxury to the humble, classic scone. Rich white chocolate and sharp cranberries offer great variety to this baked goodie. A soft delicious texture, serve this moreish treat with thick clotted cream and strawberry jam for an extra sweet finish. Nutella or melted chocolate wouldn’t go a miss either. Cut in half and sandwich together.


  • 225g self-raising flour
  • ¼tsp salt
  • 55g softened butter
  • 20g caster sugar
  • 50g dried cranberries
  • 50g white chocolate chips
  • 150ml milk
  • 1 egg


  • Preheat oven to 425F/220C/Fan 200C/Gas Mark 7 and grease a baking sheet

  • Mix together the flour and salt and rub in the butter. Mix in the sugar, cranberries and chocolate chips

  • Pour in the milk and mix to a soft dough. Turn out onto a floured surface and knead lightly

  • Form into a large ball and place onto the baking sheet

  • Pat down to about 3cm thick and score lines across the top, dividing it into 8 or 10 slices

  • Brush the top with the beaten egg and bake for 15 to 20 minutes, or until well risen and golden brown. Transfer to a wire rack and allow to cool

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Top Tip

These scones are best served warm with jam and clotted cream