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Jan 15, 2015

Cranberry Chocolate Chip Scones

I've been wanting to try to make my own scones for a while now, ever since I came across this. For some reason I assumed scones would be difficult to make, but this recipe is incredibly easy and adaptable. If cranberries aren't your thing, substitute a cup of some other kind of dried fruit. Don't feel like having chocolate for breakfast? Add a cup of chopped nuts instead of the chocolate chips. No matter what you add to to this recipe you are going to love these scones!

Cranberry Chocolate Chip Scones (adapted from this recipe)


3 1/4 cups all-purpose flour
1/2 cup sugar
1 tbsp + 1 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 cup dried cranberries
2 cups cold whipping cream


Preheat oven to 375 degrees. Grease baking sheets. Chill your mixing bowl for up to an hour beforehand so the cream will whip up extra frothy.

Combine dry ingredients by stirring with a fork, then mix in chocolate chips and cranberries.

Using a stand mixer or by hand, whisk cream until frothy in your pre-chilled mixing bowl.

Fold the cream into the dry mix, and form the dough into one ball for large scones or three for minis.

Pat each ball down to a thickness of about one inch and cut into wedges of desired size.

Bake until just golden brown, about 18-20 minutes.

The scones are delicious on their own, but you can also serve them with butter, jam or clotted cream if you can find it. The scones will be fine at room temperature for a few days, or you can freeze for up to three weeks.

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