These Cranberry-White Chocolate Scones are amazingly tender and moist with a festive look for the holidays.

Cranberry-White Chocolate Scones taste heavenly fresh from the oven with a cup of coffee. White chocolate and cranberries have such a Christmas feel and I like to make something with this flavor combination each December. This year I decided to add them to my favorite scone recipe from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe.

A combination of butter and heavy cream creates the most tender and moist scones you have ever tasted. A full cup of sugar, plus the white chocolate really makes for a sweet scone and the tartness of the cranberries provides a nice flavor contrast.
Is Milk Or Heavy Cream Better For Making Scones"

When it comes to scones, the choice between milk and heavy cream depends on the desired texture and richness. Heavy cream will yield a more tender and moist scone that is richer in flavor. Perfect for the holidays.

Like all scones, these Cranberry-White Chocolate Scones are best eaten shortly after baking when the texture is at its peak. For really moist and tender scones, be sure not to overbake or handle the dough too much. Treat it like you do biscuit dough or pie crust.

Cranberry-White Chocolate Scones Recipe Tip

I like to chop the dried cranberries up into smaller pieces, but you can leave them whole.

How To Store Scones

Scones are bes...