Chocolate Chip-Cranberry Scones

by Rebekahcooked up on December 12, 2011

So, scones, it turns out, are a lot like biscuits. You make them in the same way you make biscuits. They end up with large chunks of butter, much like biscuits. And they are awesome breakfast food. Like biscuits.


These scones are the product of my Saturday morning 9 a.m. baking habit that’s been happening lately. I know 9 a.m. doesn’t sound early, but there were times in my life where it was REALLY hard to be up and productive at 9 a.m. Those times have passed, thankfully, and I am now usually out the door at just past 7 to hit the gym before work. And on Saturdays, instead I bake.

Here’s what you need to make some amazing scones. This recipe was adapted from The Joy of Baking.

  • 2 cups AP flour
  • 1/4 cup  sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
  • 1/2 cup chocolate chips
  • 1/2 cup  dried cherries or cranberries
  • 1 tsp. pure vanilla extract
  • 1 scant cup  milk + 1 tbsp. white vinegar (mimicking buttermilk – if you have buttermilk on hand, use 1 cup.)

Put all of the dry ingredients (except the chips and fruit) into a mixing bowl and stir briefly to combine. Cut your stick of cold butter into about 1/2-inch cubes with a knife, and then drop into the flour mixture and cut in with a pastry cutter or a fork – you want there to be little granules of butter coated with flour – a coarse crumb texture. Then stir in the chocolate and fruit chunks.

Add the vanilla and milk to the mixture and stir just to combine – and no more! These are not supposed to be very glutenous.

Form into a ball, and then use two layers of plastic wrap to flatten the dough into a 1 1/2-inch disk – probably it will be 10 inches in diameter. Then use a pizza cutter and cut like a pizza into six triangles.

Transfer to a baking sheet with some kind of nonstick implement (silpat, parchment paper) and bake for 15 minutes at 400 degrees. Allow to cool and set up for a few minutes before serving.

2 Comments

  1. these turned out great both the first and second times I made them!! thanks for the inspiration to make scones.

    Comment by Kimberly — December 17, 2011 at 10:11 am

  2. I’m glad you like them! I think the next thing I’m going to do is put orange zest in there with chocolate.

    Comment by bekky — December 17, 2011 at 12:10 pm

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