I love Chocolate Chip Scones with Cranberries because I love the contrast between the semi-sweet chocolate and the tart cranberries! Moreover, given that I grew up eating scones as a child in Montserrat, it is only natural that scones hold a special place in my heart. This love for scones has been passed onto my girls and we make this recipe together when we get overcome by the urge for our morning scone. In this version, I use semi-sweet chocolate chips and cranberries, but you can just as easily substitute other little goodies such as raisins on their own. Above all, give this Chocolate Chip Sconse recipe a try and offer a twist to your breakfast!
- 2 cups of flour
- ¼ cup of white sugar
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup butter, cold, cut into pieces
- ½ cup semi-sweet chocolate chips
- ½ cup of dried cranberries
- 1 tsp vanilla
- ⅔ – ¾ cup of milk
Preheat the oven to 400 F.
First off, in a large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
Using a pastry blender, cut the butter into the flour mixture until it is a coarse crumb. Then mix in the chocolate chips and cranberries.
Combine the vanilla and milk in a small measuring cup and stir into the flour mixture so it just comes together.
Transfer the dough to a lightly floured surface and knead the dough and gently and form it into a circle about seven inches around.
Cut the circle in half and then cut each half in 4 pie shaped wedges.
Finally, place the scones on a baking sheet, brush the tops of the scones with a little milk. I like to sprinkle a little extra sugar on top. Bake for 15-20 minutes until golden brown.
A tooth pick inserted in the middle that comes out clean will tell you that your scones are ready.