Mini White Chocolate Cranberry Scones (with maple glaze!) are the perfect fall breakfast and a welcome addition to any Thanksgiving menu.
Hey hey! Welcome to another installment of Butter: A Love Story. It’s the Thanksgiving edition.
Mini white chocolate cranberry scones are the absolutely perfect Thanksgiving breakfast for you. (If you’re like me and you get up extra early to make a special Turkey Day breakfast as a warm-up for dinner. If you’re not like me than these are a great breakfast any other day too.)
My mad passion for butter is no secret. I swoon over melty pats of butter on warm bread. I go nuts for pools of butter in my oatmeal on a cold, grey morning. And butter, flakey baked goods? I die. I just die. Especially when they aren’t too sweet.
And these scones are not cavity-inducing sugar bombs. They’re lightly sweet with little pockets of white chocolate and bursts of tart cranberries and just a hint of orange in the background.
Then the whole thing is topped with a sweet maple glaze that just makes these scones almost too good.
(As a side note, I had coffee brewing while I was making the glaze and the smell of the coffee combined with the smell of the maple glaze made me weak in the knees. I highly recommend you eat the scones with coffee so you can have the same experience. SO GOOD!)
I made my scones miniature because I adore all things small, and of course if you’re eating them on Thanksgiving morning you’ll want to save at least a little room for the main event. But if you prefer to make them bigger simply cut your rounds of dough in four pieces instead of eight.
And the glaze is optional. Leave it off if you’re not into maple. Your scones will be just fine without it.
I hope you and your loved ones have an absolutely amazing Thanksgiving. Enjoy your week, everybody!
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen solid
- 3/4 cup fresh or frozen cranberries, coarsely chopped
- 1/3 cup white chocolate chips
- 1/2 cup granulated sugar
- 1 teaspoon grated orange zest
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
- 1 tablespoon maple syrup*
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon maple flavor
- 1/4 teaspoon salt
- Preheat oven to 375 degrees.
- Beat buttermilk, egg , and vanilla together in a small mixing bowl and set aside.
- Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl. Remove butter from the freezer and grate it; cut grated butter into the flour mixture until it resembles coarse meal. Mix in cranberries, white chocolate chips, sugar, and orange zest.
- Add buttermilk mixture and quickly mix to form a soft, cohesive dough. Form dough into a large ball and place on a lightly floured work surface. Knead several times, then pat the dough into two circles about 1 inch thick. Slice each circle into 8 wedges for mini scones or 4 for regular-sized. Place each wedge on an ungreased baking sheet.
- Bake for 15 to 20 minutes, until scones are golden around the edges.
- Cool for 15 minutes on baking pans, then remove to a wire rack to cool completely. Once scones are cool, combine all glaze ingredients in a small bowl and stir until smooth. Drizzle glaze over the top of each scone just before serving. Scones are best served the day they are made but can be stored at room temperature for up to 2 days or in the freezer for up to 3 months.
- *You can substitute 1 additional tablespoon of milk if you prefer.