Chocolate Chip And Cranberry Scones Recipes

CHOCOLATE CHIP-CRANBERRY SCONES

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.

CRANBERRY AND WHITE CHOCOLATE SCONES

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 CHOCOLATE CHIP SCONES

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.

CHOCOLATE CHIP AND CRANBERRY SCONES

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.

CRANBERRY WHITE CHOCOLATE CHIP SCONES

Steps:

• 1. Combine flour, 1/4 cup sugar, baking powder, baking sode and salt in food processor. Mix well. Add butter cut into small chunks and pulse until mixed. Do not over mix or scones will be tough.
• 2. Whisk together buttermilk and egg in a small bowl, slowly add mixture to processor and process until dough forms.
• 3. Dump dough into large bowl, add cranberries and white chocolate chips, mix into dough.
• 4. Turn dough onto floured surface, shape into a rectangle about 1/2 inch thick. Cut into wedge shapes. (cut into squares then cut squares in half). ** I like to use a small scoop to make smaller bite size scones, just drop by heaping tablespoon onto baking sheet if you do it this way.
• 5. Place wedges on a parchment lined baking sheet and top with sugar. Bake for 14 to 16 minutes until golden on top. ** if you make the smaller scones, bake for 12 to 14 minutes until golden on top.
• 6. Remove from oven, cool slightly and serve. You can also add a topping such as a light powder sugar glaze depending on how sweet you want them.

CRANBERRY CHOCOLATE SCONES

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.

CRANBERRY CHOCOLATE SCONES

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.

CRANBERRY-WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400°F. In a large bowl combine flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter by repeatedly pushing down through the butter until mixture resembles coarse crumbs (rotate the pastry blender and bowl to cut in uniformly). Use the back of a spoon to make a well in the center of the flour mixture; set aside.
• In a medium bowl combine eggs, the 3/4 cup cream, the cranberries, chopped white chocolate, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10 to 12 strokes or just until dough comes together (to ensure tender scones, be careful not to knead too much). Divide dough in half. Pat or lightly roll each half into a 6-inch circle. Cut each circle into six wedges.
• Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with additional whipping cream. Bake for 12 to 14 minutes or until golden brown. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature. Orange Drizzle
• In a small bowl combine powdered sugar,1 tablespoon of the orange juice, and vanilla. Stir in additional orange juice, 1 teaspoon at a time, to reach a drizzling consistency.

CRANBERRY-CHOCOLATE CHIP SCONES

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.