Cranberry White ChocolateTea Scones for our tea at the Captain Freeman Inn

by Donna Cain

O.K…..don’t these just look mouth watering and out of this world? We whipped up these delights this morning for our afternoon tea at our Cape Cod bed and breakfast. I had made a copy of the recipe over the winter as we are always looking for recipes that use local ingredients. We always buy a crate of cranberries in the fall from a local bog and freeze the cranberries so that we have plenty to use over the summer months.


If you are visiting Cape Cod in the fall you may want to join in on an old fashion bog tour.

Harrison overlooking a cranberry bog at Thacher Farm


This picture was taken two years ago when we went to Thatcher Farms to pick up our cranberries. The bog in the background is no longer red as the cranberries have already been harvested.

Harrison had a ball running around the farm.






We usually serve scones for breakfast but since this recipe has the white chocolate it seemed a perfect recipe for our afternoon tea.


Cranberry White ChocolateTea Scones
Serves: 12 scones
We gather our scone dough into a circle and slice into triangles. The cranberries offer a perfect tartness to contrast the sweetness in the chocolate.
  • 2 cups flour
  • 2 Tablespoons sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup butter
  • 2 eggs
  • ½ cup half and half or heavy cream
  • ½ cup white chocolate chips
  • ½ cup dried cranberries (cut in half)
  1. Preheat oven to 425. Mix together the flour, sugar, baking powder and salt. Cut the butter into squares and mix into the flour mixture with your fingers. The mixture should be like coarse cornmeal.
  2. Separate one of eggs, setting the whites aside. Beat the egg yolk with the other egg and the cream. Make a well in the dry ingredients and add the wet into the center. Mix until almost blended. Add the cranberries and white chocolate and lightly mix. Turn dough onto a lightly floured surface and knead gently. Pat dough to be about ½ inches thick forming into two circles. With a knife cut 6-8 triangles from each circle
  3. Place on engrossed baking sheet and wash with the beaten extra egg white.
  4. Bake for 10-12 minutes until golden brown.
This is a keeper! Happy Monday everyone.

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