Chocolate Cranberry Scones
By: Carrie Barr
Published: Thursday, December 10, 2009 - 3:31pm

Ingredients




1/2 cup buttermilk
1 extra-large egg
1 teaspoon pure vanilla extract
5 tablespoons granulated cane sugar
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon orange zest, about 2 oranges
1/2 cup unsalted butter, very cold and cubed
 cup 60% cacao chocolate, coarsely chopped
 cup dried cranberries
1/4 cup heavy whipping cream (used for brushing tops of scones)

Preparation

1 Preheat oven to 375°F. Line the bottoms of two 12" X 18" sheet pans with parchment paper. 2 Combine the buttermilk, egg and vanilla extract in a medium bowl and whisk by hand until well mixed. 3 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. 4 Carefully add the cold butter and beat on medium speed until the mixture resembles coarse meal. 5 Switch the mixer to low speed. Add the liquid mixture and beat until just combined. 6 Turn the mixer off. Add the cranberries and chocolate. Pulse until just incorporated. Do not over-mix. 7 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. 8 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. 9 Serve warm or let cool on the pans on wire racks.

About


Adapted from the thenibble.com