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Chocolate Cranberry Scones

1 1/2 c. flour

1/2 c. oatmeal

1 T. baking powder

1 t. salt

1 T. lemon zest

1/2 c. cold unsalted butter, cubed

1 c. fresh, chopped cranberries {or 1/2 c. dried}

1/2 c. mini chocolate chips

1 egg

1/2 c. heavy cream or 2% milk

1 t. vanilla


Icing:

1 c. powdered sugar

juice of one lemon

1 t. almond extract

splash of milk, if needed


1.  In a bowl combine the dry ingredients; flour, oatmeal, baking powder, salt and lemon zest.

2.  Cube the cold butter into small pieces and put into the flour mixture.  Using a pastry blender or fork, combine until the butter is the size of small peas.

3.  Add in the chopped cranberries and chocolate chips.

4.  Pour in the beaten egg, vanilla and cream/milk and gently stir together until just combined.

5.  Using a bit extra flour, turn the dough on the counter and knead just four times, no more, no less. Pat the dough into a flat circle, about 1 in thick.

6.  Cut into 8 slices and lay on a greased cookie sheet or parchment paper lined baking sheet.

7.  Bake for 16-18 minutes at 400 degrees and allow to cool.

8.  In a bowl combine the powdered sugar, lemon juice, extract and milk {if too think}.  Put a small Ziploc bag into a cup and pour the icing into the baggie.  Seal and cut a small slit on the corner. Drizzle the icing back and forth over the scones.

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