These are cream scones with dark chocolate and dried cranberries and a drizzle on top (which I considered making chocolate!). I usually don’t make cream scones, so was pretty nervous during the baking: They seemed too wet.
They were kind of hard to handle! But, they baked up perfectly and had a texture that I much prefer – a little lighter, less dense, and with perfect moisture. The 1/2 cup of chocolate didn’t hurt, either.
Dark chocolate cranberry scones
Makes 10 scones
2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoons salt
6 tablespoons unsalted butter, cold and cut into cubes
2/3 cup dried cranberries
1/2 cup chopped dark chocolate
1 teaspoon vanilla extract
1 cup cream, cold
1 tablespoon milk
1 cup powdered sugar
1. Preheat the oven to 425 degrees F and line a baking sheet with parchment.
2. Whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter, using a pastry cutter or your fingers.
3. Mix the cranberries and dark chocolate into the dry mixture.
4. Combine the vanilla with the cream, then add it to the dry mixture and stir gently until barely cohesive. Turn out onto a floured surface and pat into a 1" thick circle. Use a knife or biscuit cutters to divide the dough into 8-10 pieces. Arrange on the baking sheet at least 1" apart from each other.
5. Bake for 16-18 minutes, or until the tops are golden and no part of the scones looks wet.
6. Remove from the oven and allow to mostly cool before combining the milk and powdered sugar, and drizzling over the scones.
Store in an airtight container at room temperature. Best within 2 days.
Related post on The Kitchen Paper: Orange Maple Pecan Scones