Chocolate – Cranberry Scones

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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.)

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Chocolate-Cranberry Scones
Prep Time
15 mins
Cook Time
12 mins
 
Tart cranberries and sweet chocolate make a perfect match in these Chocolate-Cranberry Scones. They mix up quickly, thanks to self-rising flour and freeze beautifully.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate scones, cranberry scones, homemade scones, scones
Servings: 12
Calories: 358 kcal
Author: Jessica Fisher
Ingredients
  • 4 cups self-rising flour
  • 1/2 cup sugar
  • 1/2 cup butter cubed
  • 1 cup cranberries coarsely chopped
  • 1/2 cup chocolate chips
  • 1/2 cup milk
  • 1/4 cup cream
  • 2 eggs
  • 2  1/4 teaspoons vanilla
  • 3/4 cup powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat the oven to 400°. Line a baking sheet with parchment or a silicone baking mat.
  2. 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.
  3. 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.)
  4. Pour the crumb mixture into a large mixing bowl. Add the cranberries and chocolate chips. Toss to coat.
  5. 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.
  6. Slowly pour the wet ingredients into dry crumb mixture and stir quickly, just until a shaggy dough forms. Overmixing will result in tough scones.
  7. Empty the dough onto a lightly floured surface. Knead three or four times with floury hands. The dough will be sticky.
  8. Shape dough into a large, flat rectangle. Cut into 12 squares. Divide the squares and  place them evenly on the prepared baking sheet.
  9. Bake for 12 to 14 minutes, until lightly browned. Cool slightly on a rack while you prepare the glaze.
  10. 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.
  11. Drizzle the glaze over the slightly warm scones. Allow the glaze to set before serving.
  12. Store the scones in an airtight container for up to 4 days at room temperature.

Recipe Notes

Note: If you don't regularly have self-rising flour on hand, you can use regular flour and add 1 1/2 teaspoon baking powder and 1/2 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.

Nutrition Facts
Chocolate-Cranberry Scones
Amount Per Serving
Calories 358 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 57mg19%
Sodium 91mg4%
Potassium 76mg2%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 22g24%
Protein 7g14%
Vitamin A 387IU8%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Leslie says

    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.

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

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