A festive treat that comes together so quickly, you’ll be enjoying it in no time with your favorite warm beverage this season. When I make my Cranberry Spice Simple Syrup, the leftover cranberry sauce is transformed into a delightful addition to these scones! Not too sweet and absolutely perfect for a holiday buffet or even as a thoughtful gift for neighbors in a festive tin. If you need a gluten-free version, you can use Primal Palate gluten-free flour or Caputo gluten-free flour, both of which are my go-to options!
Preparation Time
15 minutes
Cooking Time
15 to 18 minutes
Ingredients
10
Serves
6
Ingredients
For the Scones:
- 2 cups of all-purpose flour (I use a local organic brand; you can substitute with Primal Palate gluten-free or Caputo gluten-free flour)
- 1 tablespoon of baking powder
- 3/4 teaspoon of fine sea salt
- 1/2 cup of cranberry spice simple syrup (paleo) (click for the recipe) or leftover cranberry sauce from the recipe. Store-bought cranberry sauce can be used—see the note below.
- 2 teaspoons of pure vanilla extract
- 1.5 cups of heavy cream (plus 1-2 tablespoons for brushing the tops before baking; dairy-free substitutes work well too)
For the Drizzle:
- 5-6 tablespoons of white chocolate chips (I use Guittard white chocolate)
- 1/2 teaspoon of coconut oil
Instructions
Step 1: Prepare Your Baking Tray
Preheat your oven to 450°F (232°C). Line a standard baking sheet with parchment paper and set it aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and sea salt until well combined.
Step 3: Incorporate the Cranberry Sauce
Loosen up the cranberry sauce by stirring it well, then add spoonfuls of it to the dry ingredients. Lightly toss to coat the cranberry sauce with the flour and separate any clumps. This step helps distribute the cranberry flavor throughout the scones.
Step 4: Add the Wet Ingredients
In a small measuring cup, mix the vanilla extract with the heavy cream. Stir until fully blended, then pour this mixture into the bowl with the dry ingredients. Gently fold everything together until the dough comes together. Avoid overmixing to keep the scones light and tender.
Step 5: Shape the Dough
Transfer the dough to a lightly floured surface and gently knead it until it forms a cohesive mass. Press the dough into a circle about 7 1/2 inches in diameter and 1-1 1/4 inches in height.
Step 6: Cut the Scones
Using a sharp knife or a zigzag cutter, divide the circle into six equal wedges. Separate the wedges slightly on the baking sheet, leaving about 2 inches of space between each one. Pro Tip: Avoid using a serrated knife or “sawing” the dough—make clean, straight cuts. Sawing seals the edges and prevents the scones from rising properly.
Step 7: Brush and Bake
Brush the tops of the scones with a bit of extra cream and, if desired, sprinkle with sugar for added sweetness. Bake in the preheated oven for 15 to 18 minutes, or until the tops are golden brown.
Step 8: Prepare the Drizzle
While the scones cool slightly, melt the white chocolate chips and coconut oil in a small bowl. Microwave in 10-15 second intervals, stirring after each interval, until completely melted and smooth.
Step 9: Drizzle and Enjoy
Drizzle the melted white chocolate over the warm scones. Allow the drizzle to set for a few minutes before serving. Enjoy your festive treat with a cup of tea, coffee, or hot cocoa!
Notes
- Using Store-Bought Cranberry Sauce: If you’re using store-bought cranberry sauce, make sure it’s the “whole berry” variety and not the gelatinous kind. The whole berry variety provides the necessary texture and bursts of cranberry flavor throughout the scones.
- Dairy-Free Substitutions: Swap heavy cream with a plant-based alternative, such as coconut cream or almond milk, for a dairy-free version.
These scones are the perfect balance of sweet and tangy, with a light, flaky texture and a festive flair. Whether you’re serving them at a holiday brunch or gifting them to loved ones, they’re guaranteed to impress!
