Cranberry and Chocolate Chip Scones

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One kitchen tool I honestly never thought I needed was a food processor. I can do it by hand, I proudly proclaimed! I scoffed at the weaklings – you know, Food Network personalities – who felt the need to pull it out for everything. I have an immersion blender! I am good!

Well, then a friend who rarely cooks offered me her grandmother’s old Cuisinart food processor. For free. And I couldn’t resist seeing what all the hoopla was about. At the time, I didn’t even have a regular blender, so I thought it might come in handy.

I didn’t take me long to fall in love, especially when it comes to making pastry. I hate using a pastry cutter to try to mix butter into crusts and doughs. It’s hard, it gets stuck, and I never do it right.

I use my food processor at least twice a month. It’s perfect for making these scones.

My blog for this month’s Secret Recipe Club was The Lean Green Bean. Lindsay is going to school to be a Registered Dietician and likes to “be outdoors and exercise.” So … you may think we don’t have a lot in common. OK, just kidding. Sort of.

I really did enjoy looking through Lindsay’s healthified recipes; she has the BEST recipe index I’ve ever seen. I’m definitely trying Puppy Chow Almonds. But the recipe I decided to run with was Healthy Blueberry Scones. (I also glimpsed her recipe for Orange Cranberry Chocolate Scones, an SRC day reveal, and took inspiration from there as well.)

These scones are lightly flavored with cranberry and the punch of a good chocolate chip (I like Ghiradelli). I have a small cranberry obsession (could you tell from my Pinterest board? Or was it the cranberry sauce, cranberry cookies, cranberry bread, and cranberry breakfast bread?). But you could use any berry, cherry, or fruit you have on hand. Dried cranberries would work great, too.

Cranberry and Chocolate Chip Scones

Yield: 12 scones

Cranberry and Chocolate Chip Scones

Ingredients

  • 1 c. white whole wheat flour
  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 c. sugar
  • 6 T cold butter, cut into small pieces
  • 1/2 c. whole cranberries, chopped (I find the only way to do this is with a food chopper)
  • 1/2 c. chocolate chips
  • 1 c. plain yogurt
  • 1 tsp. vanilla
  • 1 egg

Instructions

Add flours, baking powder, baking soda, and sugar to a food processor and pulse a few times to mix. Feed in cold butter through the tube and pulse 8-10 more times, until butter is worked throughout the dough. (You can of course do this with a spoon and a pastry cutter or two forks, if you wish.)

Pour into a mixing bowl; add chopped cranberries and chocolate chips and stir.

In a small bowl, stir egg, yogurt, and vanilla together. Pour into flour mixture. Mix with a wooden spoon until it just comes together.

Move to a floured surface and press the dough out into a circle, about 1/2 an inch thick. Cut into 12 wedges. (This makes somewhat small scones – you can do 8 wedges if you want larger, bakery-style ones.)

Transfer wedges to a baking sheet lined with parchment paper or greased well. Bake in a 400 degree oven for 12-14 minutes, until tops are slightly browned and the scones are cooked through.

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David says he approves of these. And, well, anything with chocolate in it.



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29 thoughts on “Cranberry and Chocolate Chip Scones

    • I can’t wait to try them with blueberries! I just didn’t have any on hand and have been under the weather, so I didn’t want to go to the store. The cranberries worked well, and I was dreaming on mixing in fresh peaches in another month or so!

  1. LOL, I said the same thing about a food processor, then finally broke down and bought one (the same one you have). LOVE IT, and primarily for making pastry as well. And shredding cheese – it tastes so much better than the cornstarch covered preshredded grocery stuff (freeze the cheese for a bit before putting it in the FP and it will shred better and neater).

    Curious – how does white whole wheat differ from regular whole wheat flour? Does it just make a difference in the final appearance?

    • My food processor is WAY older than the one I linked to, but it is a Cuisinart classic and works awesome. I love it! And yes, yes, YES about shredding cheese. I very rarely buy pre-shredded cheese because it tastes so nasty compared to freshly shredded.

    • I realized I didn’t answer your question about white whole wheat vs. regular whole wheat. White whole wheat comes from hard white wheat, while regular comes from hard red wheat. They are two different plants. The hard white wheat is much more similar to white flour – a lighter color, lighter and softer, and bakes much more like white flour. I much prefer it to hard red wheat, especially in baking.

  2. When I made cranberry muffins I did it by cutting the cranberries with a knife, and you are right, it’s not the best method! I kept squirting myself with the juice. :D

    I also like cranberries. I want to make a cranberry sorbet I’ve had my eye on for a while. And now you had to add a cranberry scone recipe to the mix? Sigh… hehe

    • I tried several methods of cutting cranberries when I made my Cranberry and Nutmeg breakfast cake, and the KitchenAid chopper is the only thing I found that works. I put the cranberries in a large glass measuring cup and go to town with the chopper. Otherwise, cranberries roll everywhere!

  3. These look fantastic! I love my food processor too… I still do my pie crusts by hand, because I’m a control freak like that, but it’s a godsend for shortbread pastry crusts and scones. :)
    The combo of cranberries and dark chocolate chips sounds lovely… everyone always seems to go with white chocolate when cranberries are involved, but I’d take dark chocolate over white any day of the week!

  4. These are fabulous and love Lindsay`s blog. My food processor broke and I can`t seem to find my receipt for it. I could cry cuz it was so expensive. 3 months and it just kicked the bucket.

  5. Mmmm your scones look and sound wonderful! I love making scones (and eating them!), I’ll have to make some soon again! Thanks for sharing yours, they look wonderful!

  6. Pingback: The Food Processor: 13 Ways to Use It & 20 Recipes to Prove It - Amanda's Cookin'

  7. Pingback: Cranberry Chocolate Chip Scone Recipe

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