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.
Servings: 12
Calories: 344kcal
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
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.1 cup fresh cranberries
To prep with a food processor
- 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.4 cup self-rising flour, ½ cup granulated sugar
- Add the butter pieces and process until coarse crumbs are formed. Pour the crumb mixture into a large mixing bowl.½ cup butter
To prep without a food processor
- In a large mixing bowl, whisk together the flour and sugar.
- With a cheese grater, shred the cold butter, stirring it into the flour mixture a small bit at a time.
Once you have the flour and butter combined
- Add the cranberries and chocolate chips. Toss to coat.½ cup chocolate chips
- In another bowl, combine the buttermilk, eggs, and 1 teaspoon of the vanilla extract.¾ cup buttermilk, 2 egg, 2 teaspoon vanilla extract
- 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.¾ cup powdered sugar, 1 tablespoon milk
- 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.
My favorite variation for the holidays is to add ¾ teaspoon ground ginger and ¾ teaspoon ground cardamom to the flour and sub white chocolate chips for the regular. I also like to double the cranberries and leave the cranberries whole and sprinkle the tops with demerara sugar before baking instead of glazing the baked 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
