Cranberry White Chocolate Scones with Cream Cheese Icing
Looking for a way to bring the festive spirit to your coffee break? These simple yet stunning White Chocolate Cranberry Scones with Cream Cheese Frosting are flakey, sweet and just in time for the Holidays!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 2 cups all purpose flour
- 3 tbsp sugar
- 1 pinch salt
- 1 tbsp baking powder
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup whipping cream
- 1/3 cup white chocolate chips
- 1/4 cup dried cranberries
Cream Cheese Icing
- 1/4 brick cream cheese (2 oz, softened)
- 1/4 cup icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk (you may want more depending on consistency)
- extra cranberries (for topping)
Preheat over to 425 degrees. In a medium mixing bowl, mix flour, sugar salt and baking powder. In small mixing bowl, whisk together canola oil, vanilla extract, egg and whipping cream until combined.
Add wet ingredients to dry ingredients and mix until just combined. Add white chocolate chips and cranberries, using hands to evenly disperse.
On lightly floured surface, form scone dough into a large circle, roughly 1.5 inches high. Flatten top. Cut into 8 equal sized wedges. Place on parchment covered cooking sheet. Bake for about 15 minutes or until browned and toothpick comes-out clean.
While scones are baking, cream softened cream cheese, icing sugar, vanilla extract and milk. Set aside until ready to ice scones.
Once scones are baked and cooled, move icing mixture into piping bag or plastic sandwhich bag with corner cut. Ice in zig-zag pattern. Top with leftover dried cranberries!