Rich, crumbly white chocolate shortbread-like scones filled with sweet and tart dried cranberries are the perfect treat on Christmas morning, or any time year round. Vegan & gluten-free.
Okay, let’s take a quick break from cookies for a minute. Actually, I have a confession. These were supposed to be cookies. I wanted to make white chocolate cranberry cookies, and I took one of my chocolate cookie recipes and started to modify it, and at the end I looked at the dough and thought “these are not cookies”.
So I went rogue, and decided they would be scones. I had no idea how they would actually turn out, but as soon as they came out of the oven, I knew I had made the right choice.
These scones aren’t flakey like a traditional bakery-style scone, but more crumbly like a shortbread. They have that buttery (without butter) melt-in-your-mouth kind of feel, and you will find yourself picking at every last crumb.
Instead of using white chocolate chips, the white chocolate is melted into the dough so you get tons of delicious white chocolate flavor in every single bite. Ya know when you’re eating something with chocolate chips, and you get a bite without chips? How it’s basically the most disappointing bite ever? Yeah, none of that here.
And as if there wasn’t enough white chocolate flavor in the scones themselves, of course I had to drizzle a little extra on top because, well, it’s my favorite. I know I should choose dark chocolates, and blah, blah, blah, antioxidants, but I’ve always been a white chocolate girl at heart, and mixed with cranberries? Let’s just say these babies didn’t last long, and I am already craving more!
Rich, crumbly white chocolate shortbread-like scones filled with sweet and tart dried cranberries are the perfect treat on Christmas morning, or any time year round. Vegan & gluten-free.
Ingredients
- 4 ounces white chocolate*
- 2 1/2 tablespoons coconut oil
- 1/2 cup + 2 tablespoons gluten-free baking blend, or white whole wheat flour
- 1/3 cup brown sugar
- 2 tablespoons sugar
- 1 tablespoons cornstarch
- 1 teaspoons baking powder
- 1/2 teaspoons cinnamon
- dash salt
- 2/3 cup dried cranberries
Instructions
- Preheat oven to 350. Line a small baking sheet with silpat or parchment paper. Set aside.
- In a small saucepan heat white chocolate and coconut oil over medium heat until melted, stirring constantly. Alternatively, you can heat them in a small bowl in the microwave in increments of 30 seconds stirring after each.
- In a large bowl, whisk together baking blend, sugars, cornstarch, baking powder, cinnamon and salt. Stir in melted white chocolate and coconut oil. Mix in cranberries
- Roll dough into a large ball and press down into a 1-1 1/2" thick disk. Cut into 6-8 equal pieces. Do not separate.
- Bake as if for 10-12 minutes until golden and set. Set baking dish on wire rack to cool completely. Drizzle extra melted white chocolate if desired, and let set for about 30 minutes. Store in an airtight container at room temperature for up to one week.
Notes
*For vegan scones, use vegan white chocolate.
