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White Chocolate Cranberry Pilsner Scones

This recipe combines some of the must-have ingredients of a winter wonderland kitchen: white chocolate, cranberries and beer. Developed by Ellen McKinney.

Scones are so versatile. Found not only in the hands of those enjoying afternoon tea, they make their way onto brunch tables, breakfast nooks and midnight snack plates. Scones are perfect for those who must grab breakfast on the run, like our faithful production line staff members who dilligently wake up at the crack of dawn twice a week to bottle Canada's Premium Pilsner. Think about restoring your energy with a scone or two!


Preheat the oven to 375 F. If time allows, bring a pot of water to a boil and add the dried cranberries. Remove the pot from the heat and soak the cranberries until softened, about 15 minutes. Thoroughly drain the cranberries. In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into the dry mixture using a pastry blender or two knives until the mixture resembles coarse pea-sized crumbs. Do not over blend. The small chunks of butter will give the scones a flakier texture. In a separate bowl, stir together the cream (or milk or yogurt if substituting), egg and vanilla. Slowly add the Steam Whistle Pildnrt, whisking quickly to combine. Add the liquid mixture to the dry mixture blending just until combined. Do not over stir. Fold in the white chocolate chips or chunks and the cranberries. For extra white chocolate indulgence, press a chunk of chocolate lightly into the top of each scone. Pat the dough into a 5/8 inch thick mound and cut into circles. Place scones on an ungreased cookie sheet and bake for 15-20 minutes until lightly browned. Cool on a wire rack.

Optional Glaze
While the scones are baking, blend the ingredients. Brush the scones with the glaze mixture after they have been baking for 13-15 minutes. Return the glazed scones to the oven to bake 2 minutes longer, or until they are lightly browned.


  • 2 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter, chilled and cut into 1/4 inch cubes
  • 1/4 cup heavy cream (you may substitute whole milk, buttermilk or yogurt if you wish)
  • 1 egg
  • 1-1/2 tsp vanilla
  • 6 oz white chocolate (chips or chunks)
  • 3/4 cup dried cranberries (softened as described below)*

*You may use fresh or frozen raspberries instead of cranberries if you prefer, but omit step #2 if substituting!

Optional Glaze:

  • 3 Tbsp of sugar
  • 1 Tbsp melted butter
  • 1 Tbsp heavy cream