Prep 15 mins
Cook 25 mins
Tasty, not dry scones, fast to make, but a bit messy. You could replace the cranberries and chocolate chips with about anything else that you can think of, but this is my favorite combo.
- Mix flour, first sugar, baking soda and salt.
- Stir in buttermilk and cut in reduced fat margarine.
- Mix in cranberries, chocolate chips and first cinnamon.
- Gather into a ball, press together and knead 12 times on floured board.
- Divide in two pieces.
- Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
- Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
- Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
- Bake about 20-25 minutes in a 400° preheated oven.
- Let cool and cut again into 8 wedges each, following original cut marks.
I halved the recipe to make 8 scones. I really enjoyed the chocolate chips with the tart fresh cranberries. The scones were fluffy and I found them best warm just to the point that the chocolate melted. Instead of combining the cream, sugar and cinnamon to form a paste, I just used a little cinnamon and sugar mixed together and sprinkled it on the top. Thanks for a great recipe!
These scones are great! I also used Craisins and I brushed the top with milk and sprinkled with cinnamon-sugar because I didn't have any cream on hand. They turned out great that way and I love the addition of chocolate with the cranberries. Thanks for the addition to my scone recipes.