Cranberry-Orange Buttermilk Scones with White Chocolate

Cranberry-Orange Scones with White Chocolate

In my last post I shared the yummy Cranberry-Orange Buttermilk Scones with White Chocolateegg-free cookie recipe that saved my bacon when I promised a certain toddler we’d make cookies, and almost failed him when I opened the fridge to find no eggs.

This recipe came to my rescue when I needed a breakfast and had no eggs.

Yes, I know there are easy, healthier breakfasts that don’t require eggs, like yogurt, oatmeal, granola, smoothies…but we have those things A LOT. And since I prefer only to hit the grocery stores twice each month, sometimes we go a few days without eggs if I didn’t plan well. I am not really satisfied eating yogurt and oatmeal for days on end, even if the kiddos are.

So, I made these awesome scones for breakfast. Now, I realize that many of you out there would never eat a buttery-pastry-ish-thing topped with white chocolate for breakfast. I’ve been known to voice my frustrations with the close resemblance between many breakfast options and dessert.


I made these for breakfast. And they were so delectable, I ate them all day long. If you consider the fact that my family consumes an average of 1 ½ sticks of butter per week, and this recipe alone uses an entire 1 ½ sticks of butter…well. I’ll probably have to relegate these melt-in-your mouth little triangles to the dessert category. Because eating them at the end of the day is far more justifiable than eating them at the beginning of the day, yes?

Lest anyone from Utah be confused, these are not the deep-fried scones you grew up eating with butter and honey. They are tender, flaky triangles of baked butter dough that can sponsor any number of flavor variations, and they are worth a try even if you are a die-hard fan of the fried batter by the same name.

I love the combination of bright orange zest and fresh cranberries, topped with a drizzle of sweet white chocolate. The tartness of the cranberries contrasts the sweetness of the scone and white chocolate. Believe me when I say that fresh cranberries are much better chopped and baked in a sugary scone than eaten plain and whole. My son disagrees. He thinks they are great raw. I made a grave error in thinking that giving him one would give his little mouth such a sour shock he wouldn’t ask for more. Do you know anyone else who eats raw cranberries for fun? Not me.

If white chocolate isn’t your thing, these would also be great with a simple glaze made from powdered sugar and orange juice, or dark chocolate, or whatever suits your fancy. You can see in the pictures that I smeared the chocolate on instead of drizzling it because I was in a hurry to get somewhere. But you can make yours as pretty as you want, okay?

So tell me, would you eat these for breakfast or dessert? Or both?

Cranberry-Orange Buttermilk Scones with White Chocolate

Cranberry-Orange Scones with White Chocolate


  • 3 cups flour
  • 1/3 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • zest of 1 orange
  • 3/4 cup butter, at room temperature
  • 1 cup chopped fresh cranberries
  • 1 cup buttermilk
  • 1 cup white baking chips


Preheat oven to 400*.

Combine flour, sugar, baking powder, baking soda, salt, and orange zest in a mixing bowl and mix well. Using a pastry cutter, fork, or your hands, cut the butter into the dry ingredients until crumbly. Mix in the cranberries.

Make a crater in the middle of the dough and add the buttermilk all at once. Stir the buttermilk into the flour mixture until barely combined.

Gently form the dough into a ball and knead it 12 times, turning the bowl 1/4 turn each time. Be gentler than you would be when kneading bread dough.

Transfer the dough ball to a cutting board, divide into two balls, and lightly press each ball into a circle. Cut each circle into 8 triangles and place on a greased cookie sheet. Bake for 10-15 minutes, until edges are just starting to turn golden. Transfer to a cooling rack and let them cool.

When scones have cooled, place the chocolate chips in a dry microwaveable container, and heat uncovered in 30 second intervals until melted, stirring between each interval. Drizzle melted chocolate over the scones.

Makes 16 scones.

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