Gluten Free Cranberry & White Chocolate Scones
With all the flavors of the holiday season, these Gluten Free Cranberry & White Chocolate Scones are sure to become a family favorite.
Christmas Morning Scones
The “official” title of this recipe is gluten free cranberry & white chocolate scones. But in my house we call them Christmas morning scones, and it’s not because I make them on Christmas morning. It’s because these scones have all of the flavors of the holidays wrapped up in a perfectly sized, delicious package.
They have everything you could possibly want in a scone – chewy dried cranberries, creamy white chocolate, crunchy pecans, bright and citrusy orange zest, and just the right amount of warm holiday spices.
Plus, these scones bake in under 30 minutes and are a breeze to whip up, so if you’re feeling really ambitious, you could make them Christmas morning. Or, you could do what I do and make the scones a few days before so you can have a relaxing, cozy morning. That is, if the scones last until Christmas morning (they usually don’t in my house!)
What’s In Gluten Free Cranberry & White Chocolate Scones?
Honestly, these scones almost remind me of a cranberry bliss bar from Starbucks. I know the cranberries and white chocolate have something to do with that, but mostly I think it’s from the spices.
Cinnamon, cardamom, nutmeg, allspice, and orange zest all add incredible flavor to these gluten free cranberry & white chocolate scones. I don’t know what it is about that combination of spices and citrus, but it gives me a warm, cozy, nostalgic Christmas feeling. Every single time I take a bite!
Tips for Making Gluten Free Cranberry & White Chocolate Scones
- This dough is pretty forgiving as far as when or how you add the ingredients. I’ve been lazy and dumped everything in a bowl and mixed with a hand mixer, spoon, or my hands. I’ve also creamed the butter and sugar, then added the dry ingredients, then the sour cream. Both results were great! But my favorite way is the latter, just so I have a little more control of texture.
- Once you add the egg to the butter and sugar, it will look lumpy and almost curdled. Don’t worry, the batter is fine! It will become smooth once the additional ingredients are added.
- Just like my maple walnut scones, I find an ice cream scooper works best to portion out the dough onto the baking sheet. However, for this recipe I completely fill the ice cream scoop for perfectly sized scones (as opposed to 1/2 full).
- Keep in mind the scones don’t spread or rise like a biscuit, so they can be a little closer on the baking sheet.
- If you don’t have pecans on hand, walnuts or hazelnuts would work well in this recipe.
Let’s Eat!
Paired with a hot cup of tea and a little softened butter on top (my favorite way to enjoy!), these scones will transport you to an old fashioned Christmas.
If you make my Gluten Free Cranberry & White Chocolate Scones, be sure to leave a comment and/or rate the recipe! I love hearing from you and constructive feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Gluten Free Cranberry & White Chocolate Scones
Ingredients
- 4 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- 1 egg slightly beaten
- 1½ cups King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ⅛ teaspoon allspice
- 2 teaspoons orange zest
- 8 ounces sour cream
- ½ cup dried cranberries
- ½ cup white chocolate chips
- ¼ cup chopped pecans
- 2 tablespoons milk or 1 beaten egg with 1 tablespoon water
- sparkling sugar optional
Instructions
- Preheat your oven to 350° and line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together on medium low speed until slightly lighter in color, about 1-2 minutes.
- Add beaten egg and mix on medium low until just combined, about 1 minute. The batter will look lumpy and almost curdled, don’t worry, it will become smooth with the additional ingredients.
- With the mixer on low, add flour, baking soda, baking powder, kosher salt, spices, and orange zest. Increase the speed to medium low and mix until the butter mixture is incorporated to the dry ingredients, about 1 minute. It will still be very dry and crumbly.
- Finally, add the sour cream, white chocolate chips, dried cranberries, and chopped pecans to the bowl and mix on medium low speed until well combined and smooth, about 1 minute.
- Using an ice cream scoop, fill the scoop with dough and drop onto a parchment lined baking sheet. Space the scones about 1-2 inches apart on the baking sheet. Lightly brush with milk or an egg wash and top with sparkling sugar (if desired).
- Place scones on middle rack in oven and bake for 25-30 minutes, or until scones are lightly browned on top. Serve warm.
- Scones can be stored wrapped in aluminum foil or in an airtight container at room temperature for up to 5 days.
2 Comments
Lynne
These scones look amazing and PERFECT for Christmas morning! Can’t wait to try them!!!!
Ashley
Thank you, Lynne! I hope you enjoy them as much as I do!