Cleaning out my pantry one day I found a bag of self-rising flour. It’s not the usual flour I purchase, but I’d had to include it in my purchases one day to complete a grocery store deal. Not wanting it to go to waste, I searched for recipes that used self-rising flour. After some tweaking of a few different recipes, I came up with this delicious scone. 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.
(If you don’t regularly stock self-rising flour, you can use regular flour and add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to each cup of flour.)
- 4 cup self-rising flour
- 1/2 cup granulated sugar
- 1/2 cup butter cubed
- 1 cup fresh cranberries coarsely chopped
- 1/2 cup chocolate chips
- 1/2 cup milk
- 1/4 cup whipping cream
- 2 egg
- 2 1/4 tsp vanilla extract
- 3/4 cup powdered sugar
- 1 tbsp milk
- Preheat the oven to 400°. Line a baking sheet with parchment or a silicone baking mat.
- 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 milk, cream, eggs, and 2 teaspoons 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. Divide the squares and place them evenly on the prepared baking sheet.
- 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 1/4 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.