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.
Provided by Jessica Fisher
Time 27m
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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