These White Chocolate Sugared Scones are a festive and delicious treat for Christmas morning, special occasions, or any time you want to surprise your family with something a little extra. Flaky cream scones finished with a silky white chocolate glaze and a sprinkle of colored sugars are simple to make and irresistibly good.
I’m a big fan of scones because they’re versatile, quick to assemble, and can be flavored and decorated in countless ways. Serve them at breakfast or brunch, pack them as an after-school snack, offer them on a dessert plate after dinner, or include them on a party buffet. Change the sugar colors to match any holiday or celebration.
Raw dough disk on the left; the dough remaining after punching out the scones on the right
This recipe uses a food processor to speed up mixing and create a light, tender texture. If you work with gluten-free flour, you’ll find this dough manageable compared with many gluten-free doughs that are excessively sticky. Dust your work surface and your hands with gluten-free flour as needed, then pat the dough to about 3/4 inch (2 cm) thick.
To make mini scones, use a 2-inch (5 cm) round cutter. These are easier to serve at gatherings and travel well. If you prefer larger, traditional scones, use a 3-inch (8 cm) cutter instead. Baking times are similar; check smaller rounds earlier so they don’t overbrown.
Ingredients needed for White Chocolate Sugared Scones
- Scones: whipping cream, large egg, orange zest, all-purpose or gluten-free flour, granulated sugar
- baking powder, baking soda, kosher salt, xanthan gum if needed
- cold unsalted butter, white chocolate chips or chopped white chocolate
- White Chocolate Glaze: heavy cream, white chocolate chips
PRO Tip
The classic version uses 3-inch (8 cm) rounds for substantial scones. For a smaller, party-friendly version use a 2-inch (5 cm) cutter; start checking minis at about 15 minutes. Oven temperatures vary, so bake until the scones are just golden.
How to make White Chocolate Sugared Scones
- Whisk the whipping cream and egg together in a small bowl and stir in the grated orange zest. Set aside.
- In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, and xanthan gum if your gluten-free blend needs it. Pulse a few times to mix.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- With the processor running, pour in the cream and egg mixture quickly and pulse just until the dough starts to hold together. Add the white chocolate chips and pulse briefly to distribute them evenly.
- Turn the dough out onto a lightly floured surface. With floured hands, pat it to about 3/4 inch (2 cm) thick. Cut rounds using a 3-inch cookie cutter for full-size scones or a 2-inch cutter for minis. Arrange the rounds on a parchment-lined baking sheet.
- Chill the baking sheet in the refrigerator for 15 to 20 minutes to minimize spreading during baking.
- Preheat the oven to 350°F (177°C). Bake the scones until golden brown—about 20 to 25 minutes for large rounds, or 15 to 18 minutes for minis. Transfer to a wire rack to cool.
- To make the glaze, heat the heavy cream in a small saucepan over medium heat until steaming and small bubbles form. Place the white chocolate in a heatproof bowl, pour the hot cream over it, and let sit a few minutes. Whisk until smooth. If needed, warm in short bursts in the microwave, stirring between intervals.
- Either drizzle the glaze over the cooled scones or dip their tops into the glaze. Allow the glaze to set for about an hour—note it will remain slightly tacky.
- If the glaze firms too much, warm it briefly; if it’s too thin, cool it to thicken.
PRO Tip
Chilling the cut rounds before baking helps keep their shape and prevents excess spreading, which yields taller, flakier scones.
Recommended Tools
- Kitchen scale
- Zester or fine grater
- Mixing bowls
- Food processor
- Round cookie cutters (2″ and 3″)
- Parchment paper
- Baking sheet pan
Gluten-Free Tips
If converting recipes to gluten-free, weigh your flour for accuracy. A good starting point is about 120 grams per cup for many blends, but check and weigh each blend you use to establish the correct weight per cup. If your gluten-free flour blend does not include xanthan gum, add about 1/4 teaspoon per cup of flour in recipes that benefit from extra structure. When working with gluten-free dough, dust the board and your hands with flour to prevent sticking.
Nutrition Information (per serving)
Calories: 249; Total Fat: 7 g; Saturated Fat: 4 g; Unsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 19 mg; Sodium: 199 mg; Carbohydrates: 41 g; Fiber: 1 g; Sugar: 11 g; Protein: 5 g.
I hope you try these White Chocolate Sugared Scones soon. They make a lovely gift or a cheerful treat to brighten someone’s day. If you bake them, enjoy sharing the results with friends or family—scones are one of those small pleasures everyone appreciates.
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