White Chocolate Cranberry Scones (Gluten-Free Optional)


  • 1 1/4 cup whole wheat flour (or gluten-free flour blend)
  • 3/4 cup old-fashioned oats
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cut into small pieces
  • 1/3 cup dried cranberries
  • 1/3 cup white chocolate chips
  • 2/3 cups buttermilk (plus an “if needed” few extra tablespoons)
  • 2 teaspoons vanilla extract (could substitute almond extract)


  1. Mix dry ingredients (flour through salt) together in a large bowl. Cut in butter and combine until mixture resembles bread crumbs. (I think the easiest way to do this is with your fingers.) Add cranberries and chips.
  2. In separate bowl, combine buttermilk and vanilla, then gradually add to the dry ingredients until a soft, sticky dough is formed. If the dough seems too dry, add more buttermilk, a tablespoon at a time, being careful not to over-mix.
  3. Pat dough into a 6-8-inch circle, depending on how thick you prefer your scones, and cut into 8 wedge-shaped pieces. I like to pat the dough out on a piece of parchment paper and then transfer the wedges to a baking sheet covered with a clean piece of parchment.
  4. Bake at 450 degrees for about 13-15 minutes (will vary slightly depending on how thick you make your scones) or until they are golden brown and pass the toothpick test.


  • For extra crunch and decadence, brush the tops of the scones with buttermilk and sprinkle generously with sugar. Broil for a minute or so, watching very closely as sugar will brown quickly.

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