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Cranberry-Chocolate Chip Scones with Apple Jelly Glaze


Ingredients

2 cups all-purpose flour

2 cups all-purpose flour

½ cup white sugar

½ cup white sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon salt

6 tablespoons cold unsalted butter, cubed

6 tablespoons cold unsalted butter, cubed

⅓ cup sweetened dried cranberries, chopped

⅓ cup sweetened dried cranberries, chopped

⅓ cup miniature semisweet chocolate chips

⅓ cup miniature semisweet chocolate chips

½ cup buttermilk

½ cup buttermilk

1 large egg

1 large egg

1 tablespoon buttermilk

1 tablespoon buttermilk

1 tablespoon white sugar

1 tablespoon white sugar

2 tablespoons apple jelly

2 tablespoons apple jelly

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry cutter or 2 knives until the mixture resembles coarse crumbs. Stir in cranberries and chocolate chips just until coated with flour.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry cutter or 2 knives until the mixture resembles coarse crumbs. Stir in cranberries and chocolate chips just until coated with flour.

Stir 1/2 cup buttermilk and egg together in a small bowl. Add to the flour mixture and stir just until flour is absorbed; don’t overmix.

Stir 1/2 cup buttermilk and egg together in a small bowl. Add to the flour mixture and stir just until flour is absorbed; don’t overmix.

Turn dough out onto a lightly floured board. Dust your hands with flour and knead about 8 times. Pat into an 8-inch diameter circle. Brush with remaining buttermilk and sprinkle with remaining sugar. Cut into 8 wedges and transfer to the prepared baking sheet, spacing scones about 2 inches apart.

Turn dough out onto a lightly floured board. Dust your hands with flour and knead about 8 times. Pat into an 8-inch diameter circle. Brush with remaining buttermilk and sprinkle with remaining sugar. Cut into 8 wedges and transfer to the prepared baking sheet, spacing scones about 2 inches apart.

Bake in the preheated oven until light brown on top, 20 to 22 minutes.

Bake in the preheated oven until light brown on top, 20 to 22 minutes.

While the scones are baking, heat apple jelly in the microwave in 30-second increments until warm.

While the scones are baking, heat apple jelly in the microwave in 30-second increments until warm.

Remove scones from the oven and immediately brush tops with warmed apple jelly. Cool on the baking sheet for 5 minutes, then transfer to a rack for further cooling.

Remove scones from the oven and immediately brush tops with warmed apple jelly. Cool on the baking sheet for 5 minutes, then transfer to a rack for further cooling.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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