These Cranberry and Dark Chocolate Scones are the perfect treat to sink your teeth into! I make this easy recipe using dried cranberries but they’re lovely with fresh ones too!
Scones are one of my favourite treats to pair with coffee! They’re delicious, easy to make, and there are so many flavour options to experiment with! Although I have my favourites (pretty much the ones I publish on my site are my top picks!), I haven’t met a scone I didn’t like. Of all of those favourites, though, this one is my absolute favourite to date! I mean, chocolate. Anything with chocolate is A+ in my books!
I use my favourite base recipe for scones to make this -the same base recipe as my Strawberry Scones. Its perfectly tender and flakey and has not failed me yet! It also comes together in my food processor which is awesome. No need to break out a sweat at all! If you have a food processor, I highly recommend that you use one to make scones. No worries if you do not though. I have included instructions to make these without one.
How to make Cranberry and Dark Chocolate Scones
To make these scones, you will need:
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 egg
- 1/4 cup milk
- 1/4 cup vanilla flavoured Greek Yogurt
- 1/2 teaspoon vanilla extract
- 1/4 cup dried cranberries
- 50g dark chocolate, roughly chopped or 1/3 cup chocolate chips
- 1 tablespoon milk
- 1 tablespoon sugar
Preheat oven to 400F and line a baking sheet with parchment paper.
In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the chopped chocolate and dried cranberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc.
Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
I hope you enjoy this recipe! If you try it, I’d love to hear what you think in the recipe below!
You may also like:
Blackberry Scones
Pumpkin Scones with Maple Glaze
Cranberry and Dark Chocolate Scones
Ingredients
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter cold, cubed
- 1 large egg
- 1/4 cup milk
- 1/4 cup Greek Yogurt vanilla flavoured
- 1/2 teaspoon vanilla extract
- 1/4 cup dried cranberries
- 1/3 cup dark chocolate (50g roughly chopped or 1/3 cup chocolate chips)
- 1 tablespoon milk
- 1 tablespoon sugar
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the chopped chocolate and dried cranberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc.
- Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
