Cranberry Chocolate Scones
Indulge in the perfect balance of tart and sweet with these irresistible Cranberry Chocolate Scones. These tender, flaky scones combine bursts of tangy dried cranberries and melty chocolate chips for a delightful treat that’s ideal for breakfast, brunch, or an afternoon snack. Made with cold butter for that signature crumbly texture and finished with a golden crust thanks to an optional egg wash, this recipe is as simple as it is satisfying. In just over 30 minutes, you can have bakery-quality scones that pair beautifully with a steaming cup of coffee or tea. Whether you’re baking for a special occasion or just craving a sweet and savory treat, these Cranberry Chocolate Scones are sure to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (cold, cut into cubes)
- 0.5 cup dried cranberries
- 0.5 cup chocolate chips
- 0.67 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash, optional)
- 1 tablespoon milk (for egg wash, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the dried cranberries and chocolate chips to distribute them evenly.
In a separate bowl or liquid measuring cup, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients. Stir with a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together, being careful not to overwork the dough.
Shape the dough into a flat, round disc about 8 inches in diameter and 3/4 inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
If desired, make an egg wash by whisking the egg and milk together. Brush the tops of the scones with the egg wash for a golden finish.
Bake in the preheated oven for 16-18 minutes, or until the scones are lightly golden and firm to the touch.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 20.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
