Chocolate Cranberry Scones

Ingredients

1/2 cup buttermilk
5 tablespoons granulated cane sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon orange zest, about 2 oranges
1/2 cup unsalted butter, very cold and cubed
cup 60% cacao chocolate, coarsely chopped
1/4 cup heavy whipping cream (used for brushing tops of scones)

Preparation

1
Preheat oven to 375°F. Line the bottoms of two 12" X 18" sheet pans with parchment paper.
2
Combine the buttermilk, egg and vanilla extract in a medium bowl and whisk by hand until well mixed.
3
Sift the flour, baking powder and baking soda into the bowl of a stand mixer fitted with paddle attachment. Add the sugar, salt and orange zest. Beat on low speed until combined.
4
Carefully add the cold butter and beat on medium speed until the mixture resembles coarse meal.
5
Switch the mixer to low speed. Add the liquid mixture and beat until just combined.
6
Turn the mixer off. Add the cranberries and chocolate. Pulse until just incorporated. Do not over-mix.
7
Turn the dough out onto a lightly floured work surface, and press it into a flat square about ¾ inch thick. Cut into 2-inch squares and place onto the prepared pans, spacing them about 2 inches apart.
8
Brush the surface with heavy whipping cream. Bake on the middle shelves of the oven until the tops are golden and have a little spring when pressed with a fingertip, about 20 minutes.
9
Serve warm or let cool on the pans on wire racks.

Tools

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About

Adapted from the thenibble.com

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Yield:

12 dozen scones

Added:

Thursday, December 10, 2009 - 3:31pm

Creator:

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