Chocolate Chip And Cranberry Scones Recipes

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.

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.

Steps:

• 1. Combine flour, 1/4 cup sugar, baking powder, baking sode and salt in food processor. Mix well. Add butter cut into small chunks and pulse until mixed. Do not over mix or scones will be tough.
• 2. Whisk together buttermilk and egg in a small bowl, slowly add mixture to processor and process until dough forms.
• 3. Dump dough into large bowl, add cranberries and white chocolate chips, mix into dough.
• 4. Turn dough onto floured surface, shape into a rectangle about 1/2 inch thick. Cut into wedge shapes. (cut into squares then cut squares in half). ** I like to use a small scoop to make smaller bite size scones, just drop by heaping tablespoon onto baking sheet if you do it this way.
• 5. Place wedges on a parchment lined baking sheet and top with sugar. Bake for 14 to 16 minutes until golden on top. ** if you make the smaller scones, bake for 12 to 14 minutes until golden on top.
• 6. Remove from oven, cool slightly and serve. You can also add a topping such as a light powder sugar glaze depending on how sweet you want them.

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.

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.

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.