Cranberry Chocolate Scones
Recipe type: Breakfast, Bread, Quick Bread, Pastry
Cuisine: American
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter, softened
  • 2 large eggs
  • 3/4 cup whipping cream
  • 1/4 cup chopped dried cranberries
  • 1/4 cup miniature semisweet chocolate chips
  • 1/2 teaspoon orange zest (optional)
  • 1/4 cup pecans, finely chopped (optional)
  • Orange icing
  • Orange Icing
  • Mix together 1 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla. If icing is too thick to drizzle, continue adding orange juice 1/2 teaspoon at a time until you get the right consistency.
  1. Preheat oven to 400F. In a large mixing bowl, stir together flour, sugar, baking powder, and salt. Add softened butter and with a pastry cutter, cut in the butter until it resembles course meal.
  2. In a separate bowl with an electric mixer on medium speed, mix together eggs, 3/4 cup whipping cream (set aside the remaining cream), cranberries, and orange zest for 2 minutes. Stir in mini chocolate chips and finely chopped pecans, if desired.
  3. Add the liquid mixture to the flour mixture and stir until blended and moist. Dough will be sticky.
  4. Turn the dough onto a floured work surface and gently knead the dough until the dough is smooth.
  5. Divide the dough in half and form into two large balls. Press down each ball into a large 6-inch circumference and cut the dough into 6 wedges. Place on an ungreased cookie sheet approximately 2 inches apart. Lightly brush the tops of each wedge with the remaining whipping cream. Repeat with the other dough half.
  6. Bake 12-14 minutes or until lightly golden brown. Let cool and drizzle with orange icing.
Nutrition Information
Serving size: 1 Calories: 290 Fat: 14 g Carbs: 38 g Sodium: 194 mg Fiber: 1 g Protein: 4 g Cholesterol: 71 mg
Recipe by Bakerette at