Cranberry scones
Tender and flavorful, these homemade cranberry scones, are made with dried cranberries and chocolate glaze, and have a perfectly balanced buttery flavor and the right amount of sweetness.
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Servings: 8 servings
Calories: 326kcal
Equipment
- Digital kitchen scale
- 2 Mixing bowls
- Pastry brush
- Parchment paper
Ingredients
- 250 g all-purpose flour
- 35 g white granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 100 g unsalted butter frozen
- 100 g dried cranberries
- 1 teaspoon vanilla extract
- 1 large egg cold
- 100 ml whole milk cold
- 75 g dark chocolate chips
Instructions
- In a bowl, combine the flour, sugar, salt, and baking soda.
- Grate the frozen butter using the grater box’s side with large holes.
- Cut the grated butter into the dry ingredients using a pastry knife, fork, or by hand until the mixture resembles a coarse meal with pea-size pieces of butter in it.
- In a small bowl, whisk together the egg, vanilla extract, and milk. Optionally, reserve 1 tablespoon of the mixture to use as an egg wash later.
- Add the wet ingredients to the butter and flour mixture and bring the dough together. Do not knead it. Just press and squeeze it with your hands until it comes together. If the dough stays too dry and crumbly, incorporate 1-2 tablespoon of milk into the dough. If the dough is too sticky, add a little bit more flour.
- Transfer the dough onto a floured surface and form a 2” (5cm) thick disk. Cut it into 8 triangles and place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the fridge and preheat the oven to 400F (200C).
- When the oven is hot, brush the scones with the reserved egg wash and bake them for 15-18 minutes or until golden on top and around the edges.
- Allow them to cool down to room temperature before decorating.
- Melt the chocolate in the microwave in short increments, mixing in between until ⅔ of it has melted. Allow the rest of the chocolate to melt from the residual heat while agitating it with a spoon.
- Drizzle the chocolate above the fully cooled scones using a spoon or a piping bag. Allow the chocolate to set and serve.
Video
Notes
Store in an air-tight container for up to 2 days or for up to one week in the fridge.
Shape the dough into scones and freeze them for up to 2 months.
Nutrition
Nutrition Facts
Cranberry scones
Serving Size
1 serving
Amount per Serving
Calories
326
% Daily Value*
Fat
14
g
22
%
Saturated Fat
10
g
63
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
49
mg
16
%
Sodium
385
mg
17
%
Potassium
130
mg
4
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
17
g
19
%
Protein
5
g
10
%
Vitamin A
364
IU
7
%
Vitamin C
0.1
mg
0
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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