Cranberry Bliss Scones
Cranberry Bliss Scones: These tender Christmas Scones have bits of crystalized ginger, orange zest, fresh and dried cranberries and white chocolate chips. This copycat Starbucks Bliss Bar inspired holiday breakfast treat is so tender, full of flavor and topped with a zesty citrus cream cheese drizzle. Perfect for gift giving!
What Makes this Scone so Perfect for Christmas?
The Cranberries
I chose to use a combo of fresh and dried cranberries.
FRESH: Added a pop of sour flavor and freshness.
DRIED: Added a chewy texture and sweetness.
How to Make Perfect Scones
GRATE THE BUTTER: Doing this allows you to incorporated it into the dough quicker, without it melting in your hands. The large side of a box grater is perfect. A food processor works great for this too.
COLD BUTTER: The colder your butter, the more flaky and light the scones will turn out. Once grated, place it in the freezer for 15-20 minutes.
DON’T OVER WORK THE DOUGH: Light and tender scones comes from not overworking the dough and not melting the butter in. The traditional method (and the one I grew up watching my mom do) is to use a knife to cut the butter into the dough. The warmth from your hands will melt the butter before they make it to the oven. So, no kneading, just make sure the ingredients are combined.
DON’T OVER BAKE: Bake them until just starting to turn golden.
More Cranberry Bliss Recipes
How to Make Cranberry Bliss Scones In Advance
Scones are best served fresh, but if you find yourself in a pinch for time here are a few suggestions. While scones are best fresh these scones are still delicious…especially if you take the time to heat them in the oven.
REFRIGERATOR: Make the dough ahead and store overnight in the refrigerator or for up to 1 month in the freezer. If frozen, thaw in the refrigerator overnight and bake right before you want them. If you bake them ahead of time, leave off the drizzle. Reheat in the oven until slightly warm and then add the drizzle.
FREEZER: Again, they are best fresh but you can make them and freeze them without the drizzle. Store in a freezer safe container up to 3 months. Reheat in the oven WITHOUT THE DRIZZLE. Add the drizzle when ready to serve.
MORE SCONE RECIPES
Cranberry Bliss Scones
Delicious light and fluffy scones filled with holiday flavors.
Ingredients
For the Scones:
- 2¼ cups all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cubed or grated
- 1 large egg
- ½ cup buttermilk
- 1½ teaspoons orange zest or 1 small orange
- ½ cup sliced fresh or frozen cranberries
- ½ cup dried cranberries
- ½ cup white chocolate chips
- 3 tablespoons crystalized ginger, chopped
Topping:
- 1 tablespoon unsalted butter melted
- 1 tablespoon turbinado (raw) sugar
- Chopped white chocolate chips
For the Drizzle:
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter, softened
- 1 teaspoon orange zest
- 2 cups powdered sugar
- 4 tablespoons orange juice
Instructions
For the Scones:
- Preheat oven to 400°.
- In the bowl of a food processor, add the flour, sugar, baking powder, and salt. Pulse to combine.
- Add cold butter, pulse until little bits of butter appear.
- Add the egg, buttermilk, and orange zest. Pulse just until combined.
- Pour into a bowl, stir in the cranberries, chocolate chips and ginger.
- Pat dough into a 8 inch disk, cut into 8 wedges, and place on a cookie sheet lined with parchment paper.
- Brush the melted butter on the top of each scone, sprinkle with raw sugar.
- Bake 14 minutes or until the edges start to turn golden.
- Remove from cookie sheet to a wire cooling rack.
- Cool completely before adding drizzle.
For the Drizzle:
- In a small mixing bowl, add the cream cheese and butter. Whip until smooth.
- Add the powdered sugar, zest and orange juice.
- Beat until smooth.
- Pour into to a squeeze bottle or use a spoon. In a back and forth motion add the drizzle to each scone.
- Top with chopped white chocolate chips.
- MAKES 8 LARGE SCONES
Notes
HOW TO MAKE CRANBERRY CLISS SCONES IN ADVANCE
Scones are best served fresh, but if you find yourself in a pinch for time here are a few suggestions. While scones are best fresh these scones are still delicious...especially if you take the time to heat them in the oven.
REFRIGERATOR: Make the dough ahead and store only overnight in the refrigerator or for up to 1 month in the freezer. If frozen, thaw in the refrigerator overnight and bake right before you want them. If you bake them ahead of time, leave off the drizzle. Reheat in the oven until slightly warm and then add the drizzle.
FREEZER: Again, they are best fresh but you can make them and freeze them without the drizzle. Store in a freezer safe container up to 3 months. Reheat in the oven WITHOUT THE DRIZZLE. Add the drizzle when ready to serve.
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