Cranberry Chocolate Chip Scones
Buttery scones studded with tart cranberries and semi-sweet chocolate chips, finished with a cinnamon-sugar crust. The dough uses cold butter cut into flour for a tender crumb, bound with egg and cream. Baked until golden brown and best served warm.
Ingredients
- 1 cup fresh cranberries, coarsely chopped
- 2 Tbsp packed light brown sugar
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 8 Tbsp chilled butter, cut into pieces
- ½ cup semi-sweet chocolate chipswhite chocolate chips1:1
different flavor profile
- 1 egg, beaten
- ½ cup heavy cream
- 1 tsp cinnamon
- 1 egg white
Instructions
- 1
Preheat oven to 400°F.
- 2
Combine chopped cranberries and brown sugar in a small bowl and set aside.
- 3
In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt.
- 4
Cut chilled butter pieces into the flour mixture using a pastry blender or two knives until the mixture is crumbly with largest crumbs the size of small peas.
- 5
Fold in the sugared cranberries and chocolate chips.
- 6
In a separate bowl, whisk together the beaten egg and cream, then add to the flour mixture and stir lightly with a spatula until just combined, taking care not to overmix.
- 7
Turn dough onto a lightly floured work surface and divide into two equal portions. Gently flatten each into a disc approximately 1 inch thick.
- 8
Cut each disc into 8 wedges like pizza slices and transfer to parchment-lined baking sheets.
- 9
In a small bowl, mix cinnamon with the remaining 1 Tbsp sugar. Brush scone tops with egg white and sprinkle with cinnamon sugar.
- 10
Bake for 15-18 minutes until tops are golden brown. Cool completely on wire racks.
Tips
Keep butter cold throughout to ensure a tender, flaky crumb.
Do not overmix the dough once wet ingredients are added to avoid tough scones.
For best texture, serve scones within a few hours of baking, ideally while still slightly warm.
Good to Know
Store in an airtight container at room temperature.
Dough can be prepared through the disc stage, covered, and refrigerated up to 8 hours before cutting and baking.
Serve warm or at room temperature, optionally with whipped cream, butter, or jam.
Common Mistakes
Do not overmix the dough once the egg and cream mixture is added to avoid tough, dense scones.
Do not allow the butter to warm and soften during mixing to avoid a dense, greasy crumb.
Do not skip the cinnamon sugar topping brush with egg white to avoid missed browning and flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
traditional scone variation