Do you like cranberries and chocolate together? If so, you will love these scones.
I can't recall where I found the original recipe for these. It called for fresh cranberries, which I am not fond of, so I substituted dried. I also changed the baking method and used the format I prefer for scones, which is to pat the dough into a circle directly on the cookie sheet.
These have a great texture and are not overly sweet. They are wonderful as is, or spread with a little butter. Enjoy!
Cranberry Chocolate Chunk Scones
1 cup dried cranberries
1/2 cup dark chocolate, chopped
2 cups flour
1/3 cup sugar
1 TB baking powder
1/2 tsp salt
6 TB cold unsalted butter
1 egg, beaten
1/2 cup heavy cream
1 TB raw sugar to sprinkle on top
Preheat oven to 400-F.
Lightly butter an 8-inch circle in the center of a cookie sheet.
In a large bowl whisk flour, sugar, baking powder, and salt. Cut butter into pieces then work into flour with a pastry cutter (or grate in the butter with a cheese grater) until the mixture resembles coarse meal.
Stir in cranberries and chocolate.
In a small bowl, whisk together egg and cream. Add egg mixture to flour mixture and stir until just combined.
Pat into an 8-inch circle on the prepared cookie sheet. Using a sharp knife or pizza cutter, cut dough into 8 wedges. (Leave the wedges in the circle, do not pull them apart.) Sprinkle lightly with sugar.
Bake for ~20 minutes or until top is lightly brown. Remove from oven. Cut the scones again and serve immediately, or cool and store in an airtight container.
Happy Baking!
