Cranberry Chocolate Scones
Cuisine: British
Author: Kitchens
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
  • 2 1/2 Cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 Cup butter, softened
  • 2 large eggs
  • 1 Cup whipping cream, divided
  • 1/4 Cup chopped dried cranberries
  • 1/4 Cup miniature semisweet chocolate chips
  • 1/2 teaspoon orange zest (optional)
  • 1/4 Cup pecans, finely chopped (optional)
  • Orange icing
Orange Icing
  • 1 Cup powdered sugar, plus more for dusting
  • 1 Tablespoon orange juice, plus more as needed
  • 1/4 teaspoon vanilla
  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
  3. Add softened butter and with a pastry cutter, cut in the butter until it resembles course meal.
  4. In a separate bowl with an electric mixer on medium speed, mix together eggs, 3/4 cup whipping cream (set aside the remaining cream), cranberries, and orange zest for 2 minutes.
  5. Stir in mini chocolate chips and finely chopped pecans, if desired.
  6. Add the liquid mixture to the flour mixture and stir until blended and moist.
  7. Dough will be sticky.
  8. Turn the dough onto a floured work surface and gently knead the dough until the dough is smooth.
  9. Divide the dough in half and form into two large balls.
  10. Press down each ball into a large 6-inch circumference and cut the dough into 6 wedges.
  11. Place on an un-greased cookie sheet approximately 2 inches apart.
  12. Lightly brush the tops of each wedge with the remaining whipping cream.
  13. Repeat with the other dough half.
  14. Bake 12-14 minutes or until lightly golden brown.
  15. Let cool and drizzle with orange icing and a light dusting of powdered sugar.
Orange Icing
  1. Mix together powdered sugar, orange juice, and vanilla. If icing is too thick to drizzle, continue adding orange juice 1/2 teaspoon at a time until you get the right consistency.
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