Fresh Cranberry-Chocolate Scones |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 16 |
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The dough feels quite dense, but the scones rise up nicely and they are light and delicious. The original recipe calls for self-rising flour, so if you have some on hand, you can skip the baking powder and salt. I used brown sugar and white chocolate chips. I'm sure I'll use semi-sweet chips (or both) at another time. Ingredients:
4 cups flour |
2 tablespoons baking powder |
2 teaspoons salt |
1/2 cup sugar (or brown sugar) |
1/2 cup butter, cubed |
1/2 cup milk |
1/4 cup cream |
2 eggs |
2 teaspoons vanilla |
1 cup cranberries, coarsely chopped |
1/2 cup chocolate chips (white or semi-sweet, use a bit more if you like) |
3/4 cup powdered sugar |
1/4 teaspoon vanilla extract |
1 1/4 tablespoons milk |
Directions:
1. Preheat oven to 400°.
2. Measure flour, baking powder, salt and sugar into a large bowl.
3. Mix in butter pieces with pastry blender (or fork, or two knives, or fingers) till coarse crumbs are formed.
4. In another bowl, combine milk, cream, eggs, and vanilla extract.
5. Slowly pour wet ingredients into dry crumb mixture and stir quickly, just until dough forms. (Overmixing will result in tough scones.).
6. Empty dough onto lightly-floured surface. Knead three or four times with floury hands. Dough will be sticky.
7. Shape dough into large, flat rectangle. Cut into squares. (or choose your favorite shape - I like to make 2 or 3 circles and then cut into wedges).
8. Place evenly on ungreased cookie sheet or baking stone (may want to line with parchment or silpat mat).
9. Bake for 12 to 14 minutes, until lightly browned.
10. Cool slightly on a rack and then glaze if desired.
11. For glaze: combine all ingredients till smooth and drizzle on slightly-cooled scones.
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