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Chocolate & Cranberry Scones

A perfect way to use up leftover Easter chocolate and make a delicious breakfast too!  Chocolate and cranberry are a beautiful combination of flavours for these light, flaky scones.

Chocolate & Cranberry Scones

A perfect way to use up leftover Easter chocolate and make a delicious breakfast too!  Chocolate and cranberry are a beautiful combination of flavours for these light, flaky scones.

Chocolate & Cranberry Scones

Prep Time

20 min

Total Time

1 hour

Serves

8 scones

Print

Ingredients

3 cups soft wheat “00” flour or all-purpose flour

1/4 cup sugar

1/4 tsp salt

4 tsp baking powder

3/4 cup cold butter, grated on a coarse cheese grater

¾ cup milk chocolate pieces (from a large chocolate Easter egg)

½ cup dried cranberries

1 egg

1 cup 2% milk

Extra milk for brushing

 

Orange Glaze:

½ cup icing sugar + 2 tbsp icing sugar

4 tsp fresh squeezed orange juice

Instructions

  1. Pre-heat the oven to 425F and line a large baking sheet with parchment paper.
  2. In a bowl combine flour, sugar, salt and baking powder and stir with a fork to combine.
  3. Grate the butter into the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left.
  4. Measure 1 cup of milk, crack the egg into the milk and stir with a fork.
  5. Add the milk/egg mixture into the dry ingredients and stir with a wooden spoon a couple of turns.
  6. Then add in the chocolate and dried cranberries and stir until the dough just comes together. Put a bit of flour on your hands and the parchment paper on the baking sheet, and shape the dough into a ball. Place on the parchment paper and shape/flatten the dough into about an 8 inch circle.
  7. With a sharp knife, cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet.
  8. Brush the tops of each scone with a little bit of milk and then bake in the oven for 20-22 minutes until golden on top.
  9. Let cool on a baking rack for at least 20 minutes before icing.
  10. To make the orange glaze, whisk icing sugar and orange juice. Drizzle over each scone and let set. Enjoy!

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