“Our neighbor Kathy brought over these scones and they were so good I had to have the recipe!!”
READY IN:
20mins
SERVES:
12
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Position rack in the center of the oven, preheat to 400. Line a baking sheet with parchment paper, or prepare a nonstick baking sheet.
  2. In the bowl of a mixer, thoroughly stir together the all purpose flour, sugar, baking powder and salt.
  3. Drop in cubed cold butter and stir on medium speed until the largest pieces are pea-sized and the rest resembles bread crumbs. Do no allow the butter to melt or to form a paste with the flour.
  4. Mix cranberries and chocolate chips in a small bowl, add 1 tbsp flour. Coat chips and cranberries in flour and add to flour mixture in the mixing bowl.
  5. Turn mixer on medium-low speed and add cold heavy cream. Mix just until flour mixture is mostly moist. With your hands, turn the dough in the bowl to mix in the rest of the flour.
  6. On a floured surface roll out dough until about ¾” thick. Cut into squares and place on baking sheet. Brush the tops of the scones with 2-3 tsp cream or milk, sprinkle with sugar. Bake until the tops are golden brown, about 12-15 minutes Let cool on a rack, garnish while warm with sugar in the raw.

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