Best Cranberry Chocolate Chip Scones With Apple Jelly Glaze Recipes

CRANBERRY CHOCOLATE SCONES

Steps:

• Preheat the oven to 400°. Line a baking sheet with parchment or a silicone baking mat.
• Coarsely chop the cranberries with a knife on a cutting board or in the food processor fitted with the metal blade. If using the food processor, wipe out the bowl before proceeding.
• In the bowl of a food processor fitted with metal blade, measure in the flour and sugar. Secure the lid and pulse briefly to mix.
• Add the butter pieces and process until coarse crumbs are formed. (If you do not have a food processor, the same effect can be achieved in a mixing bowl with a pastry blender, fork, or two table knives held together.)
• Pour the crumb mixture into a large mixing bowl. Add the cranberries and chocolate chips. Toss to coat.
• No need to wash the processor bowl. In the bowl, combine the buttermilk, eggs, and 1 teaspoon of the vanilla extract. Or whisk them together in a mixing bowl.
• Slowly pour the wet ingredients into dry crumb mixture and stir quickly, just until a shaggy dough forms. Overmixing will result in tough scones.
• Empty the dough onto a lightly floured surface. Knead three or four times with floury hands. The dough will be sticky.
• Shape dough into a large, flat rectangle. Cut into 12 squares. Separate the squares carefully. Alternatively, you can cut out 24 2-inch rounds with a cutter. Place the scones on the prepared baking sheet, allowing about an inch of space between them.
• Bake for 12 to 14 minutes, until lightly browned. Cool slightly on a rack while you prepare the glaze.
• To prepare the glaze, combine the powdered sugar, remaining 1 teaspoon extract and the milk. Add more milk if necessary to create a drizzling texture.
• Drizzle the glaze over the slightly warm scones. Allow the glaze to set before serving.
• Store the scones in an airtight container for up to 4 days at room temperature.

CHOCOLATE CHIP-CRANBERRY SCONES

Steps:

• 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.

CHOCOLATE CHIP AND CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
• Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
• Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
• Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes.

ENGLISH ROYALTY CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
• Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
• Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

CRANBERRY-CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix flour and sugar together in a bowl. Cut butter into flour mixture using 2 butter knives until it forms coarse crumbs. Stir in chocolate chips and cranberries. Stir in juice, then knead with hands to form a ball of dough.
• Turn dough out onto a floured surface and knead twice, then pat or roll into a 12-inch circle. Using a butter knife, cut circle into 8 pieces. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for about 20 minutes before serving.

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
• Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
• Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
• Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
• Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
• Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

CHOCOLATE CHIP SCONES

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

CRANBERRY WHITE CHOCOLATE CHIP SCONES

Steps:

• 1. Combine flour, 1/4 cup sugar, baking powder, baking sode and salt in food processor. Mix well. Add butter cut into small chunks and pulse until mixed. Do not over mix or scones will be tough.
• 2. Whisk together buttermilk and egg in a small bowl, slowly add mixture to processor and process until dough forms.
• 3. Dump dough into large bowl, add cranberries and white chocolate chips, mix into dough.
• 4. Turn dough onto floured surface, shape into a rectangle about 1/2 inch thick. Cut into wedge shapes. (cut into squares then cut squares in half). ** I like to use a small scoop to make smaller bite size scones, just drop by heaping tablespoon onto baking sheet if you do it this way.
• 5. Place wedges on a parchment lined baking sheet and top with sugar. Bake for 14 to 16 minutes until golden on top. ** if you make the smaller scones, bake for 12 to 14 minutes until golden on top.
• 6. Remove from oven, cool slightly and serve. You can also add a topping such as a light powder sugar glaze depending on how sweet you want them.

CRANBERRY AND WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
• Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
• Turn out onto a lightly floured board and knead for 2 minutes.
• Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
• Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
• Bake the scones at 400 degrees F for 14 minutes or until golden brown.