These White Chocolate Sugared Scones are the perfect way to celebrate on Christmas morning or anytime you want to give your family a special treat. Classic cream scones with the addition of white chocolate glaze and festive colored sugars is over the top good!
I love scones. There are so many ways to flavor and decorate them. Everyone loves them, they are easy and quick to put together, and you can serve them any time of the year. I love that versatility.
Raw dough disk on the left; the dough remaining after punching out the scones on the right
Scones are often served for breakfast or brunch, but they can also be an after-school snack, dessert after dinner, or served on a party buffet. And by changing the colors of your sugars, they can be part of any holiday celebrations. You are only limited by your imagination!
This recipe for White Chocolate Sugared Scones utilizes a food processor which makes these super easy and quick to make. It took longer to prep and assemble the ingredients than it did to actually mix the dough!
Gluten-free doughs are usually quite sticky and can be challenging to work with but this dough is easy. Be sure to use gluten-free flour on your work surface to keep it from sticking and flour your hands with the same flour before you pat it out to 3/4-inch thick.
You shouldn’t have any trouble with the dough sticking if you used flour on the board. If the rounds stick or you have any challenge moving them onto the baking sheet, use an off-set spatula to help them release and transfer them.
I chose to use a 2-inch (5 cm) round cookie cutter to make mini scones. They are easier to serve to a group or to take to an event. You can make them either this size or the regular 3-inch (8 cm) rounds. They will both cook in nearly the same amount of time. Check the smaller ones at about 15 minutes to be sure they aren’t getting too brown.
I hope you give these White Chocolate Sugared Scones a try soon and love them as much as The Artist and I do. I took some to a friend for a little pick-me-up and to brighten her day. They were the perfect gift!
If you try this recipe, let me know! Leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for White Chocolate Sugared Scones:
- Scones: whipping cream, egg, orange zest, flour, sugar
- Baking powder, baking soda, salt, xanthan gum, butter
- White chocolate chips or chopped white chocolate
- White Chocolate Glaze: cream, white chocolate chips
PRO Tip:
The original calls for 3-inch (8 cm) diameter rounds for substantial scones. If you want, you can make a smaller mini version by using a 2-inch round cookie cutter. Because of the smaller size, the bake time will be less. Start checking at about 15 minutes and cook until just golden brown. Mine, in my oven which runs cooler, took 18 minutes.
How to make White Chocolate Sugared Scones:
- To make the scones, whisk the cream and egg together and stir in the orange zest; set aside.
- Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse meal. Quickly add the cream/egg mixture all at once while the motor is running just until the dough begins to stick together. Add in the white chocolate and pulse until combined and evenly distributed.
- Transfer dough to a lightly floured work surface and pat out to 3/4-inch thick. Using a 3-inch (8 cm) round cookie cutter, arrange circles on a parchment lined baking sheet. You can also use a 2-inch (5 cm) round cookie cutter for mini scones. Transfer to the refrigerator for 15 to 20 minutes to reduce spreading as they bake.
- Bake at 350°F (177°C) until golden brown, 20 to 25 minutes (less for mini scones, about 15 to 18 minutes). Transfer to a wire cooling rack and cool.
- For the White Chocolate Glaze, heat the heavy cream in a saucepan over medium heat until hot and steaming. Place the white chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for a few minutes and then whisk until completely melted and smooth. Drizzle over the cooled scones or dip the tops and set aside for about an hour to let the glaze firm up a little – they will still be tacky.
PRO Tip:
I highly recommend chilling the dough to prevent the scones from spreading too much during baking.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Grater/zester
- Mixing bowls
- Food processor
- Round cookie cutters
- Parchment paper
- Baking sheet pan
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
**Be sure to use gluten-free flour on the board and on your hands for patting out the dough if needed.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
White Chocolate Sugared Scones (Gluten Free)
These White Chocolate Sugared Scones are the perfect way to celebrate on Christmas morning, for special occasions, or any time you want to give your family a special treat. Classic cream scones with the addition of white chocolate glaze and colorful sugars are out of this world!
Ingredients
Scones
- 1 cup (227g) whipping cream
- 1 large egg (50g)
- 1 tbsp grated orange zest (from about 1 large orange)
- 3-1/4 cups (390g) gluten-free all-purpose flour* or regular all-purpose flour plus more for the work surface**
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp xanthan gum (only if your GF blend doesn’t already contain it)
- 1/2 cup (1 stick; 113g) cool unsalted butter, cut into small pieces
- 1/2 cup (89g) mini white chocolate chips
White Chocolate Glaze
- 1/3 cup (76g) heavy cream, or as needed
- 6 to 8 oz (177g to 227g mini white chocolate chips
Instructions
- Make the Scones: Whisk together the cream and egg in a small bowl. Stir in the orange zest and set aside.
- Combine the flour blend, 2 tbsp sugar, baking powder, baking soda, and salt in the bowl of a food processor; add the xanthan gum if using. Pulse a few times to combine the ingredients. Add the butter and pulse just until the mixture resembles coarse meal. Add the cream/egg mixture quickly, while the motor is running just until the dough begins to stick together. Add the white chocolate chips and pulse just enough to combine.
- Transfer the dough to a lightly floured** work surface and using floured hands, pat out to 3/4-inch (2 cm) thick. Cut into circles using a 3-inch (8 cm) cookie cutter and arrange on a parchment-lined baking sheet. Or you can use a 2-inch (5 cm) cutter for mini scones. Put the baking sheet in the refrigerator for 15 to 20 minutes to reduce spreading as they bake.
- Preheat the oven to 350°F (177°C) with a rack in the center.
- Bake scones until golden brown, 20 to 25 minutes (about 15 to 18 minutes for mini scones). Transfer to a wire rack and cool.
- Make the White Chocolate Glaze: Heat the heavy cream in a saucepan over medium heat until hot and steaming with some bubbles breaking the surface. Place the white chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for a few minutes and then whisk until completely melted and smooth. If you need to, you can microwave it in 20 second bursts, stirring after each heating until everything is smooth and creamy. Drizzle over or dip the tops of the cooled scones and set aside for about an hour to let the glaze firm up – it will still be tacky.
- If the glaze gets too thick, just heat it in the microwave for 15 seconds and stir. If the glaze is too thin, refrigerate to thicken it.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
**Be sure to use gluten-free flour on the board and on your hands for patting out the dough.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 199mgCarbohydrates: 41gFiber: 1gSugar: 11gProtein: 5g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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