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    Home » Breads & Baked Goods » Scones and Biscuits

    Cranberry Chocolate Chip Scones (27 cents each)

    Published: Dec 20, 2021 · Modified: Dec 20, 2021 by Jessica Fisher

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    Jump to Recipe Print Recipe

    Cranberry Chocolate Chip Scones are delightfully easy to make with self-rising flour, sugar, butter, cranberries, chocolate, buttermilk, and eggs. Every bite is full of something delicious.

    These scones are super tasty included in a Lunchtime Meal Prep or a Make Ahead Breakfast cooking session. They are great added to a Dessert Charcuterie Board. Make a double batch to stash extras in the freezer. And don’t forget to serve them at your next tea party.

    two halves of a scone stacked on a red striped cloth with a tea cup and tea pot in the background. this …

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    Jump to:
    • Why Make This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • FAQs & Recipe Costs
    • More Great Scones & Biscuits
    • Tell us what you think!
    • Cranberry Chocolate Scones

    Ready to hunker down with a cup of tea and something delicious?

    If you’ve got chocolate chips in your pantry and some fresh cranberries in your fridge or freezer, you are set for a great breakfast or teatime snack!

    These Cranberry Chocolate Chip Scones are a great way to use up all that self-rising flour you panic-bought in the wake of the Great Flour Shortage of 2020. Oh, was that just me?

    Lucky for you, deliciousness awaits you regardless of how you stock up.

    Why Make This Recipe

    These Cranberry Chocolate Chip Scones are delicious! These scones are lightly sweetened and dotted with fresh cranberries and dark chocolate. A simple powdered sugar glaze at the end rounds out the flavors for a treat low on the sugar, but packed with flavor.

    They are very freezer-friendly. You can freeze Cranberry Chocolate Chip Scones baked or unbaked, making for an easy baked good any day of the week.

    Ingredients

    Here’s what you need to make Cranberry Chocolate Chip Scones:

    ingredients for cranberry chocolate chip scones laid out on a black table.

    self-rising flour: These Chocolate Cranberry Scones are made with self-rising flour which accounts for the flour, leavening, and salt. You can make your own self-rising flour substitute if you need to.

    sugar – You’ll need granulated sugar for the Cranberry Chocolate Chip Scone dough and powdered sugar for the glaze. If you need to, you can make powdered sugar yourself.

    butter: Keep your butter cold for this recipe. You want to cut the chunks of butter into the flour as you would do for pie crust or biscuits. If need be, you can use a plant butter, margarine, or even shortening. Butter, though, adds the best flavor.

    cranberries: Fresh cranberries, while delicious left whole in cranberry bread or cranberry muffins, are a little too large for these scones. Coarsely chop the washed cranberries in a food processor prior to preparing the recipe. Love cranberries? Be sure to try our Cranberry Cookies!

    chocolate: If you can find mini chocolate chips, that’s what I recommend for this recipe as they add a dainty dose of chocolate without overpowering the whole treat. Plus you get a bit of chocolate in almost every bite. Feel free to use white, milk chocolate, semisweet or dark chocolate chips.

    buttermilk: When this recipe was first published, I recommended a mix of milk and cream. To make things easier and to produce a fluffier scone, I now use buttermilk. You can use milk or a plant milk if you prefer, just be sure to substitute 1 tablespoon of white vinegar for part of the liquid.

    egg – Eggs add richness and texture to these Cranberry Chocolate Chip Scones. Don’t omit them.

    vanilla extract – Vanilla extract perfectly complements the cranberries. Remember it’s cheaper to make your own vanilla extract.

    milk – You just need a bit of milk to make the powdered sugar glaze.

    Variations

    • Don’t have cranberries? No problem. You can fold raspberries or chopped strawberries into these Chocolate Chip Scones.
    • Try three types of chocolate by mixing in white chocolate, milk chocolate, and dark chocolate chips in with the fresh cranberries.

    Step-by-Step Instructions

    Here’s how to make Cranberry Chocolate Chip Scones:

    cranberries in food processor fitted with metal blade.
    coarsely chopped cranberries in white bowl.

    1. In a food processor bowl fitted with a metal blade, add the cranberries. Pulse them to coarsely chop. Transfer to a bowl.

    flour, butter and sugar in food processor bowl.
    butter and flour crumbs in food processor bowl.
    chopped cranberries and chocolate chips added to flour mixture in large metal bowl.

    2. Place the flour, sugar, and cubed butter in the food processor. Cut the butter into the flour mixture until coarse crumbs form. You can use the food processor or a pastry blender. Transfer the flour mixture to a large mixing bowl. Fold in the mix-ins.

    eggs, buttermilk, and vanilla extract in the food processor bowl.
    adding wet ingredients to the dry mixture in the large metal bowl.

    3. Add the eggs, buttermilk, and vanilla extract to the now empty food processor. Blend until smooth. Add this mixture to the dry ingredients and fold gently until a dough forms.

    dough rolled out on a floured board.
    cutting scone dough into rounds with a cutter.
    scones laid out on a parchment lined sheet pan.
    glazing baked scones on parchment.

    4. Transfer the dough to a floured surface and roll out into 1-inch thickness. Cut the dough into your desired shapes and place on a baking sheet lined with parchment or a silicone baking mat. Bake until golden. Cool and serve. Glaze if desired.

    Freezing Instructions

    Chocolate Chop Scones freeze beautifully! In fact, you can freeze the scones before or after baking. 

    To freeze baked scones: Prepare the scones according to the recipe instructions. Cool the scones completely on a rack. Once cool, store the scones in an airtight, freezer-safe container. You can also place them in a ziptop freezer bag, removing all the air from the bag. Store in the freezer for 4 to 6 weeks.

    To serve: thaw on the counter. Glaze if desired.

    To freeze unbaked scones: Label a ziptop freezer bag with the date, recipe name, and baking instructions. Prepare the scones as directed and place on a baking sheet. Instead of baking, place the baking sheet in the freezer. Once the scones are frozen solid, remove them to a ziptop freezer bag and store in the freezer until ready to serve.

    To serve: preheat the oven and bake the scones from frozen, adding 5 minutes or so to the baking time if necessary.

    FAQs & Recipe Costs

    What is a scone?

    A scone is a quick bread of Scottish origin, supposedly named after the Stone of Destiny (or Scone). Originally a triangular-shaped oat cake baked on a griddle, today you’ll find scones made of flour and oven-baked.

    Scones are cut into triangles as well as rounds, squares, or diamonds. They can be savory or sweet. Scones are delicious for breakfast or tea.

    Can I use regular flour instead of self-rising flour?

    If you don’t regularly stock self-rising flour, you can use regular, all-purpose flour in recipes that call for self-rising flour. Be sure to add 1 ½ teaspoon baking powder and ½ teaspoon salt to each cup of flour in the recipe.

    For example for these Chocolate Cranberry Scones, you would use 4 cups all-purpose flour plus 2 tablespoons baking powder and 2 teaspoons salt.

    What is the difference between a scone and a biscuit?

    Scones and biscuits are made in a very similar manner. Typically, a scone is sweetened and has fruit, nuts, or chocolate mixed in. Biscuits are simpler and more savory.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • self-rising flour – $0.40
    • sugars – $0.22
    • butter – $0.75
    • fresh cranberries – $0.50
    • chocolate chips – $0.50
    • buttermilk – $0.60
    • egg – $0.30
    • vanilla extract – $0.15
    • milk – $0.02

    While your costs may vary depending on where and how you shop, you can expect to pay about $3.44 for a batch of Cranberry Chocolate Chip Scones, about $0.27/serving.

    chocolate chip scones stacked on a white plate on a table with tea cups and sugar bowl.

    More Great Scones & Biscuits

    • stacks of golden brown cheddar biscuits.
      Cheddar Cheese Biscuits
    • black dish of split biscuits with sausage gravy.
      Sausage Gravy and Biscuits
    • self-rising flour biscuits stacked.
      Self-Rising Flour Biscuits
    • wedges of orange scone on a round platter around a half cut orange.
      Easy Orange Scones
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    two halves of a cranberry chocolate chip scone stacked on each other on a red striped cloth.

    Cranberry Chocolate Scones

    Tart cranberries and sweet chocolate make a perfect match in these Cranberry Chocolate Scones. They mix up quickly, thanks to self-rising flour. Be sure to stash some in the freezer since they freeze beautifully and allow you to bake scones on demand so easily.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 12
    Calories: 344kcal
    Author: Jessica Fisher
    Cost: $3.44

    Equipment

    • food processor
    • large mixing bowl
    • rubber spatula
    • parchment paper
    • biscuit cutter
    • heavy duty sheet pan
    • wire rack

    Ingredients

    • 4 cup self-rising flour
    • ½ cup granulated sugar
    • ½ cup butter cubed
    • 1 cup fresh cranberries coarsely chopped
    • ½ cup chocolate chips
    • ¾ cup buttermilk
    • 2 egg
    • 2 teaspoon vanilla extract
    • ¾ cup powdered sugar
    • 1 tablespoon milk
    US Customary – Metric

    Instructions

    • Preheat the oven to 400°. Line a baking sheet with parchment or a silicone baking mat.
    • Coarsely chop the cranberries with a knife on a cutting board or in the food processor fitted with the metal blade. If using the food processor, wipe out the bowl before proceeding.
    • In the bowl of a food processor fitted with metal blade, measure in the flour and sugar. Secure the lid and pulse briefly to mix.
    • Add the butter pieces and process until coarse crumbs are formed. (If you do not have a food processor, the same effect can be achieved in a mixing bowl with a pastry blender, fork, or two table knives held together.)
    • Pour the crumb mixture into a large mixing bowl. Add the cranberries and chocolate chips. Toss to coat.
    • No need to wash the processor bowl. In the bowl, combine the buttermilk, eggs, and 1 teaspoon of the vanilla extract. Or whisk them together in a mixing bowl.
    • Slowly pour the wet ingredients into dry crumb mixture and stir quickly, just until a shaggy dough forms. Overmixing will result in tough scones.
    • Empty the dough onto a lightly floured surface. Knead three or four times with floury hands. The dough will be sticky.
    • Shape dough into a large, flat rectangle. Cut into 12 squares. Separate the squares carefully. Alternatively, you can cut out 24 2-inch rounds with a cutter. Place the scones on the prepared baking sheet, allowing about an inch of space between them.
    • Bake for 12 to 14 minutes, until lightly browned. Cool slightly on a rack while you prepare the glaze.
    • To prepare the glaze, combine the powdered sugar, remaining 1 teaspoon extract and the milk. Add more milk if necessary to create a drizzling texture.
    • Drizzle the glaze over the slightly warm scones. Allow the glaze to set before serving.
    • Store the scones in an airtight container for up to 4 days at room temperature.

    Notes

    Note: If you don’t regularly have self-rising flour on hand, you can use regular flour and add 1 ½ teaspoon baking powder and ½ teaspoon salt to each cup of flour.
    You can also freeze the scones, baked or unbaked. Flash freeze and store in an airtight container in the freezer. If baking from frozen, increase baking time 5 minutes. Alternatively, bake and cool the scones and store them in an airtight container in the freezer for up to 4 weeks.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Nutritional values are approximate and based on 1 large or 2 small scones.

    Nutrition

    Calories: 344kcal | Carbohydrates: 53g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 101mg | Potassium: 79mg | Fiber: 2g | Sugar: 22g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on January 21, 2010. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Susan

      November 11, 2020 at 6:00 am

      Two questions: how would dried cranberries work in this recipe – I have an open bag I need to use? Also, would this recipe work with fresh blueberries?

      Reply
      • Jessica Fisher

        December 31, 2020 at 1:31 pm

        Yes, and yes. But, I also have recipes for scones with those ingredients, so you might want to try those as well.

        https://goodcheapeats.com/cranberry-orange-scones/
        https://goodcheapeats.com/lemon-blueberry-scones/

        Hope that helps!

        Reply
    2. Tracy

      November 07, 2020 at 10:22 am

      If you are freezing these – should you ice them or wait until you defrost them and are ready to serve?

      Reply
      • Jessica Fisher

        November 07, 2020 at 12:05 pm

        5 stars
        You can do it either way. I’m actually updating this post today with new pictures. But, I don’t want you to wait any longer so I recommend one of the following:
        ** Freeze them unbaked by freezing them on a tray until hard and then transferring to a ziptop freezer bag. Bake from frozen later, adding a few minutes to baking time. Then add glaze.
        ** Freeze them after baking and cooling completely. Thaw and glaze at least a few hours prior to serving.
        **If you have extras at the end and want to freeze them, you can, but the glaze might stick one scone to the other, so they might not turn out as pretty. Still just as delicious.

        Hope that helps!

        Reply
    3. Leslie

      December 20, 2013 at 10:02 am

      I got the dough on the board and realized the recipe doesn’t say when or how to add the chocolate chips and cranberries! I ended up sticking them on top of the dough before cutting it. Hope that’s right…they’re in the oven now. This is my first attempt at making scones, so I’m pretty clueless on the process.

      Reply
      • Jessica Fisher

        December 20, 2013 at 10:09 am

        That’s so odd! My apologies. What you did was fine. I’ve edited the post for next time.

        Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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    stacked scones by tea pot and tea cup with text overlay.
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