Cranberry Cocoa Scones Covered in White Chocolatecranberry and cocoa scone served in a blue plate

 Discover our delightful Cranberry Cocoa Scones, enriched with cranberries and orange zest, and covered in a luscious white chocolate drizzle. Perfect for any occasion!

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overhead view of various baking ingredients arranged on a wooden surface. The ingredients include a large bowl of flour with a well in the center, a smaller bowl of cocoa powder, another with granulated sugar, one with butter cut into cubes, a container with milk, and one with fresh berries. The arrangement suggests preparation for baking, possibly for making a dessert like cake or pastries.”


Q: Can I use dark or milk chocolate instead of white chocolate? A: Yes, you can substitute white chocolate with dark or milk chocolate if you prefer a different flavor profile.

Q: How should I store these scones? A: Store the scones in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.

Q: Can I use frozen cranberries? A: Yes, you can use frozen cranberries. Just be sure to thaw and drain them before adding to the dough.

Q: What if I don’t have buttermilk? A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Q: How do I melt the white chocolate? A: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. Alternatively, you can melt it in a double boiler over simmering water.

“A slice of chocolate cake with white frosting on top, garnished with three whole strawberries. The cake is placed on a blue ceramic plate with a textured design. The strawberries add a pop of color and suggest the cake might have a fruity flavor component.”


Cranberry Cocoa Scones Covered in White Chocolate

Indulge in the perfect blend of rich cocoa andtart cranberries with these Cranberry Cocoa Scones covered in a delectablewhite chocolate drizzle. Enhanced with a hint of orange zest, these scones area delightful treat for breakfast or tea time.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 300 kcal


For the Scones:

  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold unsalted butter cut into small cubes
  • 1 cup fresh or dried cranberries
  • 1 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon buttermilk for brushing

For the White Chocolate Topping:

  • Melted white chocolate for drizzling


Preheat Oven:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add Butter:

  • Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Add Cranberries

  • Stir in the cranberries

Add Wet Ingredients:

  • In a separate bowl, mix the cold buttermilk and vanilla extract. Pour the wet mixture into the dry ingredients. Use a fork or your hands to gently mix the dough until it just comes together. Be careful not to overmix.

Form the Dough:

  • Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.

Cut the Scones:

  • Use a sharp knife or a bench scraper to cut the circle into 8 wedges (like a pizza). Alternatively, you can use a round biscuit cutter to cut out individual scones.

Prepare for Baking:

  • Place the scones onto the prepared baking sheet. Brush the tops with the 1 tablespoon of buttermilk and sprinkle a little coarse sugar over each scone if desired.


  • Bake in the preheated oven for 18-20 minutes, or until the scones are firm to the touch.

Add White Chocolate Topping:

  • Once the scones have cooled slightly, drizzle melted white chocolate over the top of each scone.


  • Enjoy the scones warm or at room temperature.


  • For a softer texture, handle the dough as little as possible.
  • You can substitute dried cranberries with fresh ones for a different texture and flavor.
  • Add a bit of coarse sugar on top before baking for an extra crunch.
These cranberry cocoa scones, covered in a luscious white chocolate drizzle, are the perfect treat for any occasion. Enjoy their rich, chocolatey flavor combined with the tartness of cranberries and a hint of orange zest!
Did your make this Recipe? Tag @kooben_blog on Instagram and use #kooben_blog. I would love to see your creations.
Keyword cranberry cocoa scones, white chocolate scones

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