Cranberry Dark Chocolate Cake Scones
These cranberry dark chocolate cake scones pair tart fresh cranberries and decadent dark chocolate perfectly with the lightly sweet scone batter.
Servings: 6 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
Notes:
- These "cake scones" will be doughier and more cake like in consistency due to use of yogurt and reduced amount of butter.