CHOCOLATE CHIP AND CRANBERRY SCONES
Great for dessert or a special breakfast! Not quite as dry as most scones and filled with chocolate in every bite!
Provided by KLang436
Categories Bread Quick Bread Recipes Scone Recipes
Time 32m
Yield 11
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
- Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
- Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
- Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
- Bake in the preheated oven until golden brown, 12 to 14 minutes.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 33.6 g, Cholesterol 13.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 237.3 mg, Sugar 16.4 g
CHOCOLATE CHIP-CRANBERRY SCONES
My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. -Nichole Jones, Idaho Falls, Idaho
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk yogurt and egg yolk; stir into crumb mixture just until moistened. Stir in cranberries and chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 12 wedges. Place wedges on a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 264mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CRANBERRY-CHOCOLATE CHIP SCONES
A quick and easy, lightly sweet treat that only dirties 1 bowl, 1 measuring cup, and 2 butter knives! Lots of options to customize it.
Provided by imaginarysea
Categories Scones
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix flour and sugar together in a bowl. Cut butter into flour mixture using 2 butter knives until it forms coarse crumbs. Stir in chocolate chips and cranberries. Stir in juice, then knead with hands to form a ball of dough.
- Turn dough out onto a floured surface and knead twice, then pat or roll into a 12-inch circle. Using a butter knife, cut circle into 8 pieces. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for about 20 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 43.9 g, Cholesterol 30.5 mg, Fat 13.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 399.5 mg, Sugar 19.6 g
CRANBERRY SCONES
"You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins," says Della Dunsieth of New Castle, Pennsylvania. "Don't overmix or you'll have a hard, dense scone."
Provided by Taste of Home
Time 25m
Yield 4 scones.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY AND WHITE CHOCOLATE SCONES
Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.
Provided by Julesong
Categories Scones
Time 30m
Yield 8-16 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
- Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
- Turn out onto a lightly floured board and knead for 2 minutes.
- Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
- Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
- Bake the scones at 400 degrees F for 14 minutes or until golden brown.
CRANBERRY-CHOCOLATE CHIP SCONES WITH APPLE JELLY GLAZE
This is my favorite scone recipe! These scones are not dry like other ones I've had. These will be gone as soon as they come out of the oven!
Provided by Sarah
Categories uncategorized
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry cutter or 2 knives until the mixture resembles coarse crumbs. Stir in cranberries and chocolate chips just until coated with flour.
- Stir 1/2 cup buttermilk and egg together in a small bowl. Add to the flour mixture and stir just until flour is absorbed; don't overmix.
- Turn dough out onto a lightly floured board. Dust your hands with flour and knead about 8 times. Pat into an 8-inch diameter circle. Brush with remaining buttermilk and sprinkle with remaining sugar. Cut into 8 wedges and transfer to the prepared baking sheet, spacing scones about 2 inches apart.
- Bake in the preheated oven until light brown on top, 20 to 22 minutes.
- While the scones are baking, heat apple jelly in the microwave in 30-second increments until warm.
- Remove scones from the oven and immediately brush tops with warmed apple jelly. Cool on the baking sheet for 5 minutes, then transfer to a rack for further cooling.
Nutrition Facts : Calories 325 calories, Carbohydrate 51.2 g, Cholesterol 46.8 mg, Fat 11.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 7.1 g, Sodium 272.2 mg, Sugar 26 g
CRANBERRY CHOCOLATE SCONES
Tasty, not dry scones, fast to make, but a bit messy. You could replace the cranberries and chocolate chips with about anything else that you can think of, but this is my favorite combo.
Provided by Kasha
Categories Scones
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, first sugar, baking soda and salt.
- Stir in buttermilk and cut in reduced fat margarine.
- Mix in cranberries, chocolate chips and first cinnamon.
- Gather into a ball, press together and knead 12 times on floured board.
- Divide in two pieces.
- Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
- Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
- Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
- Bake about 20-25 minutes in a 400° preheated oven.
- Let cool and cut again into 8 wedges each, following original cut marks.
Nutrition Facts : Calories 167, Fat 4.7, SaturatedFat 1.7, Cholesterol 2.7, Sodium 248.8, Carbohydrate 28.6, Fiber 1.3, Sugar 9.6, Protein 3.2
CHOCOLATE CHIP SCONES
These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. -Diane LaFurno, College Point, New York
Provided by Taste of Home
Time 35m
Yield 6 scones.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 241 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE CHOCOLATE-CRANBERRY SCONES
Delicious white chocolate and dried cranberry scones.
Provided by JONILEWIS
Categories Scones
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in white chocolate chips and cranberries. Mix in buttermilk and egg until just combined and dough forms a shaggy ball.
- Roll out slightly and cut into 12 triangles. Place on the prepared baking tray. Brush each scone with a little cream and sprinkle with some coarse sugar.
- Bake in the preheated oven until barely golden around the edges, about 15 minutes.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 28.5 g, Cholesterol 40.5 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 212 mg, Sugar 15.5 g
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