My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. —Nichole Jones, Idaho Falls, Idaho
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon grated orange peel
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup cold butter
- 1 cup (8 ounces) plain yogurt
- 1 large egg yolk
- 1/2 cup dried cranberries
- 1/2 cup semisweet chocolate chips
- Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk yogurt and egg yolk; stir into crumb mixture just until moistened. Stir in cranberries and chocolate chips.
Turn onto a floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 12 wedges. Place wedges on a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm.
Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high for 20-30 seconds or until heated through. Yield: 1 dozen.
Originally published as Chocolate Chip-Cranberry Scones in Simple & Delicious October/November 2014
Reviews for Chocolate Chip-Cranberry Scones
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Reviewed Aug. 1, 2015
"Delicious! I brushed the top with the egg white I didn't use, and sprinkled the top with 1T of sugar. The texture is terrific! Not dry and crumbly at all."
Reviewed Sep. 11, 2014
"These turned out great the first time. I will definitely make them again!"