Chocolate Chip Cranberry Scones Recipes

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CRANBERRY CHOCOLATE SCONES



Cranberry Chocolate Scones image

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.

Provided by Jessica Fisher

Categories     Dessert     Snack

Time 27m

Number Of Ingredients 10

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
3/4 cup buttermilk
2 egg
2 tsp vanilla extract
3/4 cup powdered sugar
1 tbsp milk

Steps:

  • 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.

Nutrition Facts : Calories 344 kcal, Carbohydrate 53 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 101 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

CRANBERRY CHOCOLATE CHIP SCONES



Cranberry Chocolate Chip Scones image

Wake up on the right side of the bed with cranberry chocolate chip scones recipe. Tangy fruit plus melted chocolate makes for a delightful morning treat.

Provided by Meghan Yager

Categories     Scones

Time 28m

Number Of Ingredients 12

1 cup fresh cranberries, coarsely chopped
2 Tbsp packed light brown sugar
2 cups all-purpose flour
1/3 cup plus 1 Tbsp sugar, divided
1 Tbsp baking powder
1/2 tsp salt
8 Tbsp chilled butter, cut into pieces (one stick)
1/2 cup semi-sweet chocolate chips
1 egg, beaten
1/2 cup heavy cream (or whole milk)
1 tsp cinnamon
1 egg white

Steps:

  • Preheat oven to 400˚F.
  • In a small bowl, combine chopped cranberries and brown sugar. Set aside.
  • In a large bowl combine flour, 1/3 cup sugar, baking powder, and salt. Stir well with a whisk.
  • Using a pastry blender or two knives, cut in butter. Continue until the butter is nearly incorporated and the mixture is crumbly - the largest crumbs should be the size of small peas.
  • Add sugared cranberries and chocolate. Stir to combine.
  • In a separate bowl, whisk together egg and cream. Add egg mixture to flour mixture and stir lightly with a spatula to combine - do not over mix.
  • Place on a lightly floured work surface and divide into two equal balls. Gently flatten each to form a disc approximately 1 inch thick. Cut each disc into 8 wedges, similar to cutting a pizza.
  • Transfer wedges to two baking sheets lined with parchment paper. In a small bowl, combine cinnamon and remaining sugar. Brush tops with egg white and sprinkle with cinnamon sugar.
  • Bake 15-18 minutes, or until the tops are golden brown. Cool completely on wire racks. Store in an airtight container.

Nutrition Facts : ServingSize 1 scone, Calories 204 calories, Sugar 11.2 g, Sodium 85.2 mg, Fat 10.9 g, SaturatedFat 6.7 g, TransFat 0.1 g, Carbohydrate 24.6 g, Fiber 1.3 g, Protein 3 g, Cholesterol 35.3 mg

CHOCOLATE CHIP AND CRANBERRY SCONES



Chocolate Chip and Cranberry Scones image

Great for dessert or a special breakfast! Not quite as dry as most scones and filled with chocolate in every bite!

Provided by KLang436

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 32m

Yield 11

Number Of Ingredients 9

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons chilled butter, cut into pieces
½ (12 ounce) bag semisweet chocolate chips
¼ cup dried cranberries
¼ cup almond milk, or more as needed
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
  • Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
  • Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
  • Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
  • Bake in the preheated oven until golden brown, 12 to 14 minutes.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 33.6 g, Cholesterol 13.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 237.3 mg, Sugar 16.4 g

CHOCOLATE CHIP-CRANBERRY SCONES



Chocolate Chip-Cranberry Scones image

My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. -Nichole Jones, Idaho Falls, Idaho

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter
1 cup plain yogurt
1 large egg yolk
1/2 cup dried cranberries
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk yogurt and egg yolk; stir into crumb mixture just until moistened. Stir in cranberries and chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 12 wedges. Place wedges on a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 264mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CRANBERRY AND WHITE CHOCOLATE SCONES



Cranberry and White Chocolate Scones image

Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.

Provided by Julesong

Categories     Scones

Time 30m

Yield 8-16 scones

Number Of Ingredients 9

1 3/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into pieces
6 tablespoons half-and-half
1 large egg, beaten
1/2 cup fresh or frozen cranberries or 1/2 cup dried cranberries (craisins)
1/2 cup white chocolate chips (or pieces)

Steps:

  • Preheat oven to 400 degrees F.
  • In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
  • Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
  • Turn out onto a lightly floured board and knead for 2 minutes.
  • Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
  • Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
  • Bake the scones at 400 degrees F for 14 minutes or until golden brown.

CRANBERRY SCONES



Cranberry Scones image

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels

Steps:

  • Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
  • On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

CRANBERRY-CHOCOLATE CHIP SCONES



Cranberry-Chocolate Chip Scones image

A quick and easy, lightly sweet treat that only dirties 1 bowl, 1 measuring cup, and 2 butter knives! Lots of options to customize it.

Provided by imaginarysea

Categories     Scones

Time 45m

Yield 8

Number Of Ingredients 6

2 cups self-rising flour
½ cup white sugar
½ cup cold unsalted butter, cubed
¼ cup semisweet chocolate chips
¼ cup dried cranberries
½ cup apple juice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix flour and sugar together in a bowl. Cut butter into flour mixture using 2 butter knives until it forms coarse crumbs. Stir in chocolate chips and cranberries. Stir in juice, then knead with hands to form a ball of dough.
  • Turn dough out onto a floured surface and knead twice, then pat or roll into a 12-inch circle. Using a butter knife, cut circle into 8 pieces. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for about 20 minutes before serving.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 43.9 g, Cholesterol 30.5 mg, Fat 13.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 399.5 mg, Sugar 19.6 g

CRANBERRY CHOCOLATE SCONES



Cranberry Chocolate Scones image

Tasty, not dry scones, fast to make, but a bit messy. You could replace the cranberries and chocolate chips with about anything else that you can think of, but this is my favorite combo.

Provided by Kasha

Categories     Scones

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12

3 cups flour
1/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup reduced fat margarine
1 cup buttermilk
3/4 cup fresh cranberries
1/2 cup chocolate chips
1 teaspoon cinnamon
2 tablespoons cream
2 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Mix flour, first sugar, baking soda and salt.
  • Stir in buttermilk and cut in reduced fat margarine.
  • Mix in cranberries, chocolate chips and first cinnamon.
  • Gather into a ball, press together and knead 12 times on floured board.
  • Divide in two pieces.
  • Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
  • Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
  • Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
  • Bake about 20-25 minutes in a 400° preheated oven.
  • Let cool and cut again into 8 wedges each, following original cut marks.

Nutrition Facts : Calories 167, Fat 4.7, SaturatedFat 1.7, Cholesterol 2.7, Sodium 248.8, Carbohydrate 28.6, Fiber 1.3, Sugar 9.6, Protein 3.2

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