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Chocolate Chip-Cranberry Scones


  • 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


  • 1. 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.
  • 2. 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.


Average Rating: 5
  • 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!

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