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Cranberry Chocolate Scones with Orange Glaze | cookinginmygenes.com

Cranberry Chocolate Scones with Orange Glaze

5 from 5 votes
Course: Breakfast
Cuisine: American
Keyword: breakfast scone, scone
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 1 hour
Servings: 8 large scones
Author: Jess
Cranberry and chocolate is a festive combination of flavours in these light, flaky scones that are given a bright finish with an orange glaze.
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Equipment

  • parchment paper
  • large baking sheet

Ingredients

  • 3 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 4 tsp baking powder
  • 3/4 cup cold butter, grated on a coarse cheese grater
  • 3/4 cup milk or dark chocolate pieces (or chopped up from a chocolate bar) substitute chocolate chips
  • 1/2 cup dried cranberries
  • 1 egg
  • 1 cup 2% milk
  • extra milk for brushing

Orange Glaze

  • 1/2 cup icing sugar
  • 2 tbsp icing sugar
  • 4 tsp fresh squeezed orange juice

Instructions

  • Pre-heat the oven to 425F and line a large baking sheet with parchment paper.
  • In a bowl combine flour, sugar, salt and baking powder and stir with a fork to combine.
  • Grate the butter into the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left. 
  • Measure 1 cup of milk, crack the egg into the milk and stir with a fork.
  • Add the milk/egg mixture into the dry ingredients and stir with a wooden spoon a couple of turns. 
  • Then add in the chocolate and dried cranberries and stir until the dough just comes together. Put a bit of flour on your hands and the parchment paper on the baking sheet, and shape the dough into a ball. Place on the parchment paper and shape/flatten the dough into about an 8 inch circle.
  • With a sharp knife, cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet.  
  • Brush the tops of each scone with a little bit of milk and then bake in the oven for 20-22 minutes until golden on top.
  • Let cool on a baking rack for at least 20 minutes before icing.
  • To make the orange glaze, whisk icing sugar and orange juice. Drizzle over each scone and let set. Enjoy!

Notes

  • A sharp knife is key when slicing the scones into their shaped before baking to keep their shape as best as possible!
  • Scones are best enjoyed the day you make them but can be reheated for about 5 minutes at 300F on the second day then serve.
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