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Orange, Cranberry & White Chocolate Drop Scones for Ashley

Peta-Gaye’s Kitchen created favors for a dear friend’s daughter Ashley’s bridal shower, and this scone recipe was created to complement them.  Best wishes to Ashley & Sam! Hope all enjoy these scones.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Difficult: Easy Servings: About 14 


2 cups all purpose flour (to make gluten free, substitute with exact same amount of King Arthur Measure for Measure Flour https://search.kingarthurflour.com/search?w=measure%20for%20measure&af=type:products)

1/3 cup (packed) light brown sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt

1/2 cup (1 stick) frozen unsalted butter, grated

2 teaspoons of zest from an orange

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup chilled whipping cream, may need an additional tablespoon if dough is dry

1 large egg


Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, salt and zest into a medium bowl. Add chilled butter; using fingertips, rub in until it looks like coarse sand, do not over blend – you want big grains of butter. Mix in cranberries and chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps, if necessary add a little more cream ( a tablespoon) until it comes together. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing one inch apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.  Can be made a day ahead and heated uncovered on a cookie tray in a 400°F oven for 5- 10 minutes or until warm.
These go well with butter and Citrus & Serrano Marmalade, for a sweet and spicy bite of goodness.