Maybe Matilda: Cranberry White Chocolate Scones

Wednesday, February 12, 2014

Cranberry White Chocolate Scones

I can’t speak from experience here since I’ve never tried (or even seen) one, but rumor has it that here in Utah, scones are gigantic deep fried concoctions.

I . . . I don’t know what to say about that.

I don’t doubt that they are delicious—I don’t see how they couldn’t be delicious, seeing as they’re deep fried and all—but that, to me, is not a scone. Maybe it could be called, I don’t know, a frone (fried scone)? Or a Utone (Utah scone)? NO WAIT I’VE GOT IT a Mormone (Mormon scone, obviously).

THIS, my friends, is what I grew up calling a scone.

Cranberry White Chocolate Scones

I remember really disliking my mom’s scones when I was a child and even taking my brattiness to the limit by complaining when she made them, and Mom, if you’re reading, I sincerely apologize. As is the case with, oh, just about everything, I was wrong and you were right (a phrase I am eager to hear pass the lips of my own children someday). Scones are wonderful and I regret the bratty scone-hating errors of my youth.

And these scones in particular? They are delicious. Buttery and rich, filled with tart dried cranberries and melted, gooey white chocolate chips . . . they lasted all of 20 minutes here, which is especially embarrassing considering that 1/3 of the eaters in this household refused to touch them because they were apparently “vewwy so gwoss.” I can’t wait to read his scone-love apology blog post 20-some years from now.

Cranberry White Chocolate Scones

These, like my recent Double Chocolate Cinnamon Banana Muffins, hail from our church cookbook which has so far proven to be more than worth the hefty $5 investment.

Cranberry White Chocolate Scones

adapted from my church cookbook; makes 8 scones

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons white sugar
1 stick (8 tablespoons) cold butter, cubed
heaping 1/2 cup dried cranberries
heaping 1/2 cup white chocolate chips
2/3 cup + 2 tablespoons half-and-half, divided
1 tablespoon raw sugar

Preheat oven to 400 degrees, and line a baking sheet with parchment paper. In a stand mixer, combine flour, baking powder, salt and sugar. Add cubed butter and mix on low speed; stop mixing when there are still fairly large chunks of butter. Add the cranberries and white chocolate chips and stir gently. With the mixer on its lowest speed, slowly add 2/3 cup half-and-half, mixing just until the ingredients are moistened and the dough starts to pull away from the sides of the bowl.

With well-floured hands, scrape dough out of the bowl and onto the baking sheet. Press it out into a circle measuring roughly 7 inches across. Use a floured knife to cut the circle into eighths (don’t cut all the way through to the bottom of the dough—this is more of a deep indentation than a full cut). Brush the top of the dough with remaining 2 tablespoons half-and-half, and sprinkle with raw sugar. Bake until the scones are golden brown, about 20 minutes. Let cool a few minutes before slicing through.

Cranberry White Chocolate Scones

I had a different recipe I was planning to post today, but it will have to wait because these bad boys strike me as vaguely Valentine-ish, maybe? I don’t know . . . the cranberries are sort of reddish, and there’s chocolate, so there you go. They’re love scones!


  1. I am not from Utah and have always called fried bread dough scones.

    1. And here I was thinking it was just a Utah thing! (Now I want to eat something fried . . . great.)

  2. Those sound so good! Thanks for sharing the recipe! :) Valentine hugs! xo Holly

    1. Thanks, Holly! Hope you have a great Valentine's Day!

  3. I'm glad that you have seen the error of your ways. Your scones look so yummy! Call me next time they're warm out of the oven ;-)

  4. I'm from Utah and once I moved out of the state I found out what scones actually were.. Haha so I'll fill you in. I think it started with the restaraunt that isn't even around anymore.. It was called scone cutters. But, it was actually fry bread. Which I should have figured out since you had your sweet topping options or you could have it like a navajo taco. Hello! Haha but I think that or maybe other places like that are why some of us Utahns were so confused.


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