White chocolate Cranberry Coffee Scones
By: Linda Bonwill - World Class Cookin
Cranberry Delight, White Chocolate in Sight
Infused with the cozy richness of White Chocolate Cranberry coffee, these tender scones bring a warm and festive twist to a classic bake. The cranberries are gently soaked in strong, freshly brewed coffee, giving them a deep, aromatic flavor that pairs beautifully with creamy white chocolate chips folded into the dough. Each bite blends sweet, tart, and toasty notes that make these scones just as perfect for a holiday brunch as for a quiet morning pick-me-up.
A smooth coffee glaze drizzled on top adds the final touch, tying all the flavors together with a subtle sweetness and hint of roasted richness. Whether enjoyed warm from the oven or alongside your favorite mug of White Chocolate Cranberry coffee, these scones are a unique treat that celebrates the comforting flavors of the season.
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients
Featured ingredient: White Chocolate Cranberry 8 oz. Bag Ground
- 1/3 cup dry cranberries
- 1/3 cup White Chocolate Cranberry coffee, brewed strong
- 1/3 cup granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 2 cups flour
- 1 TBSP baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 TBSP butter, cold (cut into 1 TBSP pieces)
- 1/2 cup white chocolate chips
Instructions
- Add the cranberries to a small heat-safe bowl. Pour the hot coffee over the cranberries, making sure they are submerged. Let them sit for 30 mins. Strain the cranberries, reserving the liquid from the coffee.
- Whisk together the sugar, egg, buttermilk, and 2 tsps of the reserved coffee in a mixing bowl.
- In a food processor, pulse together the flour, baking powder, baking soda,and salt. Cut in the butter by pulsing it into the flour until the flour resembles small crumbs. Add the wet ingredients to the flour. Pulse to combine. Add the dough to a large bowl. Fold in the cranberries and white chocolate.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Measure 1/2 cup of dough. Roll into balls. Shape each ball of dough into a triangle shape, approximately. 1 inch thick. Place each scone on the baking sheet 2 inches apart. Bake for 15-18 mins or until golden brown. Let them cool completely before adding the glaze
Glaze:
- 1 cup powdered sugar
- 2-4 TBSP of the reserved brewed coffee
Mix the ingredients together until the glaze becomes pourable and drizzles off from the spoon. Add extra sugar or coffee to get the perfect consistency. Drizzle the glaze over the top of each scone with a spoon or fork.