Chocolate Cranberry Scones
These can be served warm or at room temperature with a pat of unsalted butter. Because there’s so much sweetness inside—from the cranberries, chocolate and orange zest—preserves would be overkill. This holiday recipe is so festive, why not gather some friends to enjoy them with some good coffee or tea before the season gets too busy. Find more recipes on TheNibble.com.
(preferably Madagascar Bourbon or Tahitian)
granulated sugar replacement
(about 2 oranges)
very cold and cubed
heavy whipping cream
(used for brushing tops of scones)
Preheat oven to 375°F. Line the bottoms of two 12" X 18" sheet pans with parchment paper.
Combine the buttermilk, egg and vanilla extract in a medium bowl and whisk by hand until well mixed.
Sift the flour, baking powder and baking soda into the bowl of a stand mixer fitted with paddle attachment. Add the sugar, salt and orange zest. Beat on low speed until combined.
Carefully add the cold butter and beat on medium speed until the mixture resembles coarse meal.
Switch the mixer to low speed. Add the liquid mixture and beat until just combined.
Turn the mixer off. Add the cranberries and chocolate. Pulse until just incorporated. Do not over-mix.
Turn the dough out onto a lightly floured work surface, and press it into a flat square about ¾ inch thick. Cut into 2-inch squares and place onto the prepared pans, spacing them about 2 inches apart.
Brush the surface with heavy whipping cream. Bake on the middle shelves of the oven until the tops are golden and have a little spring when pressed with a fingertip, about 20 minutes.
Serve warm or let cool on the pans on wire racks.