Chocolate Chip-Cranberry Scones

Name: Chocolate Chip-Cranberry Scones
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 2 cups all-purpose flour; 3 tablespoons brown sugar; 2 teaspoons baking powder; 1 teaspoon grated orange zest; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup cold butter; 1 cup plain yogurt; 1 large egg yolk; 1/2 cup dried cranberries; 1/2 cup semisweet chocolate chips

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

Ingredients

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter
1 cup plain yogurt
1 large egg yolk
1/2 cup dried cranberries
1/2 cup semisweet chocolate chips

Directions

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.

Nutrition Facts

1 scone: 189 calories, 7g fat (4g saturated fat), 28mg cholesterol, 264mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Reviews

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Average Rating:

smeisner

Apr 28, 2018

I think these are great! They are light, rather than dense. I substituted a half cup of almond flour for the white flour and added nuts.
DeliciouslyResourceful_Gina

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.
kblackbird

Sep 11, 2014

These turned out great the first time. I will definitely make them again!