These Cranberry Dark Chocolate Cake Scones are one of my favorite seasonal breakfast recipes. Tart fresh cranberries and decadent dark chocolate pair perfectly with the lightly sweet batter.
I call these “cake scones” because of their consistency. Using yogurt and reducing the amount of butter changes the consistency of these scones considerably. I actually prefer cakier and more moist scones to the flaky, biscuit consistency of traditional scones.
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How to Make Cranberry Dark Chocolate Scones
These scones are pretty easy to put together.
First, whisk together the dry ingredients in a medium mixing bowl. Then cut in the cold, cubed butter with a pastry cutter until the dough resembles fine crumbs.
Stir in the yogurt, maple syrup, and vanilla. At this point, the dough should not be sticky. If it is sticky, add in a little flour a tablespoon at a time until the dough no longer sticks to your hands. Then fold in the cranberries and dark chocolate.
Now you are ready to shape the dough. On parchment paper, roll out the dough to a 3/4″ tall circle using either your hands or a rolling pin. Cut the circle into 6 triangles by cutting the circle in half and then cutting each half into thirds.
Next, place the scones apart from each other on the baking sheet. This will help them cook more evenly. Brush the tops and edges of the scones with milk. Bake at 425F for about 10 to 14 minutes, or until the tops are golden brown.
Cook time for these scones may depend on a couple of factors, including whether you used Greek or regular yogurt, how true to temperature your oven bakes, and the type of oven you have. I’ve made these scones at my parents house and it took 16 minutes, while at my house they take on average 11 minutes to reach golden perfection.
Serve the scones with a warm mug of coffee for the perfect combination! Enjoy!
If you enjoyed these Cranberry Dark Chocolate Cake Scones, make sure to check out our other bakery treats:
Cranberry Dark Chocolate Cake Scones
Ingredients
- ¾ – 1 c unbleached all-purpose flour plus additional if needed
- ¾ c white or regular whole wheat flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 Tbsp unsalted butter, cold and cubed
- ½ c plan nonfat Greek yogurt
- ¼ c + 1 Tbsp maple syrup
- 3 Tbsp vanilla unsweetened almond milk plus additional for brushing dough
- 1 tsp vanilla extract
- ¾ c fresh cranberries, diced
- ½ c dark chocolate chips or diced dark chocolate
Instructions
- Preheat oven to 425°F. Grease a baking sheet or line with parchment paper.
- Whisk dry ingredients together in a large bowl. Cut in cold butter with pastry cutter until it resembles fine crumbs.
- Stir in yogurt, maple syrup, almond milk, and vanilla. The dough should not stick to your fingers. If the dough is sticky, incorporate more flour 1 Tbsp at a time until the dough no longer sticks. Fold in cranberries and chocolate until well incorporated.
- Shape the dough into a roughly ¾" tall circle on parchment paper. Cut the dough in half and then cut each half into thirds to make 6 triangles. Separate the 6 triangles on the baking sheet for more even cooking and brush with almond milk.
- Bake for approximately 10 to 14 minutes, or until lightly golden brown.
Notes
- These “cake scones” will be doughier and more cake like in consistency due to use of yogurt and reduced amount of butter.
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