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These Fresh Cranberry Scones are moist and flaky, loaded with lots of tart cranberries, a touch of white chocolate, and a luscious vanilla bean glaze.


9 scones

Total time

0 minutes




  • 1½ cups fresh cranberries
  • ⅓ tbsp brown sugar
  • 2¼ cups all purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 12 tbsp unsalted cold butter (cut in pieces)
  • ½ cup cold buttermilk ((possibly a little bit more))
  • ½ cup white chocolate chips
  • glaze
  • 1½ cups confectioners sugar (sifted)
  • 1 seeds of a vanilla bean (or 1/2 tsp vanilla extract)
  • milk, half and half, or cream for thinning


  1. set oven to 375F Line a baking sheet with parchment paper and set aside.
  2. Pulse the cranberries and the brown sugar in a food processor to rough chop the berries. Remove to a bowl.
  3. Add the flour, baking powder, and salt to the processor and pulse to combine.
  4. Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
  5. Remove the mixture to a large mixing bowl and blend in the cranberries, chocolate, and buttermilk until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
  6. Turn the mixture onto a floured surface and bring together into a rectangular shape and cut into 9 rough squares. Put the scones in the freezer for 1/2 hour.
  7. Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
  8. Let cool before glazing with the vanilla bean glaze.
  9. To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze..
  10. View the recipe instructions at The View From the Great Island

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