White Chocolate Cranberry Chai Scones

October 16, 2018 |

  • Desserts
  • Pastries

Hiya guys! It's the second day of #Choctoberfest and I've already got my eyes on a few delicious recipes! My contribution for today are these White Chocolate Cranberry Chai Scones! They are full of Fall flavors, making them perfect for any crisp, cool morning.

The best part about this recipe is that the dough can be made the night before, then baked fresh in the morning if that works better for you. And, if you're anything like me, cold mornings make me want to stay in bed just a leeeeetle while longer. That my sweet friends, is a win in my book any day!

This post is sponsored by Imperial Sugar. I have received sample products for writing this post as a #Choctoberfest participant. All opinions and images are my very own. 

White Chocolate Cranberry Chai Scones

In this recipe, I used my favorite brand of sugar … Imperial Sugar and I thought I'd share a little bit of their history, you know … in case you're wondering how they became what they are today.

Imperial Sugar's Beginning

In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.

For 175 years, Imperial Sugar has been a trusted name in family kitchens all across the south. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations. We’re the secret ingredient in family-favorite recipes handed down from one generation to another. Home cooks know that when you bake with love and Imperial Sugar, that’s when memories are made. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.

Making White Chocolate Cranberry Chai Scones

One of my favorite ways to to infuse flavor into a recipe is by using tea. With a large variety of tea options readily available, concocting your next flavor combination is just a steep away…see what I did there {"Steep" because you steep tea, tee-hee}. It just takes a little planning. For this recipe, I decided to combine two fall favorites, Chai tea and dried cranberries. Of course, it being #Choctoberfest, white chocolate was the perfect fit!

White Chocolate Cranberry Chai Scones

Here's a question for y'all…is a scone shape supposed to be triangle or round? My youngest kept referring to them as cookies since they were round and I, being me, corrected her a few times on that. Scones come in all shapes and sizes, including round. Surprise, surprise Miss Em 😉

White Chocolate Cranberry Chai Scones

Look at that little scone, sitting so pretty and waiting it's turn for a good baking! There's the obvious cranberries and white chocolate but do you see the little flecks of the orange zest? Orange lends a wonderful, extra note to these beauties. There's a mild outer crunch that hits the spot. Every time…with each bite. You can actually stop here, like I did…for a little bit. Linger in the four stages of this tasty scone. Warmth = Chai tea. Tangy = Cranberries. Mildly sweet = White Chocolate. Crunch = Sugar sprinkled top.

White Chocolate Cranberry Chai Scones

White Chocolate Cranberry Chai Scones

White Chocolate Cranberry Chai Scones

White Chocolate Cranberry Chai Scones represent Fall in a nutshell. Dried Cranberries infused with Chai tea are added to a white chocolate and Chai infused dough that is then topped with a light drizzle of…you got it, Chai tea glaze! 


Infused Dried Cranberries

  • 1/2 cup Dried Cranberries *
  • 1 cup Hot Chai Tea (prepared)

Chai Dough

  • 1 stick Unsalted Butter, frozen then grated **
  • 2 cups Flour, all purpose
  • 1/2 tsp Salt
  • 2 tsp Chai Spice ***
  • 1 tbsp Baking Powder
  • 1/4 cup Imperial Granulated Sugar
  • 1/4 cup Imperial Dark Brown Sugar
  • 1 small Orange Zest (of)
  • 1/2 cup White Chocolate, rough chopped ****
  • 1/2 cup Heavy Whipping Cream (+ more below)
  • 2 tbsp Heavy Whipping Cream (added to above amt ^^)
  • 1 tsp Vanilla Extract
  • 1 Egg
  • Turbinado Sugar for Sprinkling on Top ((optional))

Egg Wash

  • 1 Egg
  • 1 tbsp Heavy Whipping Cream (or water)

Chai Glaze

  • 1/4 cup Imperial Powdered Sugar
  • 1 1/2 tsp Prepared Chai Tea (room temp)


Prepping Cranberries

  1. Steep Chai tea in hot (boiled) water for approximately 5 minutes. Place dried cranberries in a bowl. Remove/strain tea when done. Pour tea over cranberries to cover. Allow to sit for 30 minutes to an hour. Reserve remaining tea for glaze if using. Strain cranberries and place on a paper towel and gently squeeze remaining tea out. Give them a rough chop and set aside.

Egg Wash

  1. Mix egg with heavy cream (or water) until combined. Set aside.

Making Chai Dough

  1. Grate frozen butter and place back in freezer until needed. In a small bowl, combine heavy whipping cream, egg and vanilla and mix until well blended. Set aside. Line two baking sheets with either parchment paper or silicone mats. Set aside. Preheat oven to 400 (F) degrees.
  2. In a large mixing bowl, combine flour, salt, chai spice, baking powder, both sugars, and orange zest. Using a fork, gently stir in grated butter into the flour mix. Do not smash it down. It should be very crumbly and hold its grated shape. Add chopped chocolate and cranberries. Again, stir very gently to get them combined into dry ingredients.
  3. Make a well in the center of the flour mix and add wet ingredients. With a silicone spatula, gently and slowly begin mixing. Dough should be crumbly and floury…not smooth like batter. 
  4. Lightly flour counter and turn dough onto it. Using your hands, very gently work the dough chunks to bring them together. Again, dough should not be smooth…it should still be crumbly and mildly holding a shape. Once it seems to do that, then lift dough and re-sprinkle counter with more flour. Using your fingertips, gently press dough to form a uniform slab that is about 1/2" in thickness.
  5. Use a round cutter (biscuit or cookie) about 2 1/2" in diameter to cut the scones out. Place on parchment (or silicone) line baking sheet about 2" apart. When all you have left is scraps, DO NOT knead them. Carefully bring them together and line them up next to the other, maneuvering the scraps to form another slab of sorts. Keep doing this until all the dough has been used. 
  6. Brush tops with egg wash and sprinkle with turbinado sugar. Bake for 12-15 minutes.  Remove from oven and allow to cool completely. 

Chai Glaze

  1. In a small bowl, add sugar and one teaspoon of the chai tea that remains. Stir and add 1/4 tsp more tea at a time until a smooth, desired consistency is obtained. Drizzle over cooled scones.
  2. Serve immediately. Store in an airtight container on counter for up to 3 days.

**Dried Cranberries: ** Soaking the dried cranberries in prepared Chai tea (while still hot) will help re-hydrate them and load them up with Chai flavor!

Butter: If you're a planner, place butter in the freezer a day (or more) ahead of time. It'll keep just fine until you are ready to make these scones. If you are making them the same day, then place butter in the freezer when you start making the tea. This'll knock two things out at once and save a little time for you.

Chai Spice: You can make your own at home with a few spices from your local grocery store or you can buy it on Amazon here.

White Chocolate: If you do not have white chocolate baking bars locally, feel free to use a good quality white chocolate chip brand that is available in your area. Use the same measured amount as stated in recipe.

Baking Tip: Keep second baking sheet in the fridge while the first one bakes. This will keep butter cold and yield better results with flakiness.

Cori - xoxo