Can I just tell you that I went nearly 2 years without refined sugar? You’re laughing, right? I’m being serious! I never felt cleaner nor leaner. I had a few relapses now and again, but for the most part I remained firm. And then this Thanksgiving all of the sweet aroma of things I was baking was waaaaay too much for me and I caved. I’m not eating it on an every-day-basis (although it might seem like I am–okay, maybe I am. Oye!) but it’s just so dang addictive! It’s also really comforting to mindlessly eat some sweet treat as I’m typing out these posts.
I will admit that I am thoroughly enjoying baked goods I haven’t eaten in a very long time–like these cranberry chocolate scones! Ya, they do have chocolate! Can I remind you that I can’t make anything without chocolate! (Or cheese. It’s gotta be one or the other!)
As I type this, I can still taste the sweet cranberry and hint of chocolate with each bite. Add a drizzle of orange icing and, well, there’s just one word for them–amazing. I double-dare you to stop eating at one and if you can, I want to hear your secret how!
My blog is really dangerous for me. I just want to make all of these goodies to share with you and in the meantime, I’m spreading!! Argh!
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, softened
- 2 large eggs
- 3/4 cup whipping cream
- 1/4 cup chopped dried cranberries
- 1/4 cup miniature semisweet chocolate chips
- 1/2 teaspoon orange zest, optional
- 1/4 cup pecans, finely chopped (optional)
- Orange icing
- Orange Icing
- Mix together 1 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla. If icing is too thick to drizzle, continue adding orange juice 1/2 teaspoon at a time until you get the right consistency.
- Preheat oven to 400F.
- In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
- Add softened butter and with a pastry cutter, cut in the butter until it resembles course meal.
- In a separate bowl with an electric mixer on medium speed, mix together eggs, 3/4 cup whipping cream (set aside the remaining cream), cranberries, and orange zest for 2 minutes.
- Stir in mini chocolate chips and finely chopped pecans, if desired.
- Add the liquid mixture to the flour mixture and stir until blended and moist.
- Dough will be sticky.
- Turn the dough onto a floured work surface and gently knead the dough until the dough is smooth.
- Divide the dough in half and form into two large balls.
- Press down each ball into a large 6-inch circumference and cut the dough into 6 wedges.
- Place on an ungreased cookie sheet approximately 2 inches apart.
- Lightly brush the tops of each wedge with the remaining whipping cream.
- Repeat with the other dough half.
- Bake 12-14 minutes or until lightly golden brown.
- Let cool and drizzle with orange icing and a light dusting of powdered sugar.
*Recipe adapted from BHG Special Interest Publication, Holiday Recipes 2011, p. 35
Oh my goodness. Don’t those scones look simply amazing! I love Cranberry and Chocolate together- lovely brunch idea for this time of year too. Thanks so much to Jen for sharing them with us today… here’s a look at a few other delicious recipes from Bakerette!
Stop on over and visit Jen to get more delicious and fun recipes.
I can’t believe Thursday is here again… the week is almost over! Have a wonderful day 🙂