14 Fun Days of February Day 12: Chocolate Cranberry Scones

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We love scones in our house.  About 3 years ago, Joe came home with the idea to make Cream Scones, with recipe in hand, ready to go.  They turned out so awesome, rich, sweet,  but not too sweet, perfect any time of day.  We fell in  love.  And I still say he makes better scones than I do, but then again, he is the baker in our house!

Scones are a quick bread said to have taken their name from the Stone of Destiny(or Scone) where Scottish kings were once crowned.  The original, triangular shaped scone was make with oats and griddle baked.  Today’s versions are more often flour-based and baked in the oven.  They come in various shapes, including triangles, rounds, squares and diamonds.  They can either be savory or sweet and are usually eaten for breakfast or tea.  A good basic recipe is the Joy of Baking website’s Cream Scone recipe.

Chocolate Cranberry Scones

3 cups flour

1/3 cup sugar

1/2 tsp baking soda

3/4 tsp salt

3/4 cup butter

1 cup buttermilk

3/4 cup dried cranberries

1/2 cup chocolate chips

1 tsp cinnamon

2 tablespoons cream

2 tablespoons  sugar

1 teaspoon  cinnamon 

Mix flour, first sugar, baking soda and salt.  Stir in buttermilk and cut in reduced fat margarine.  Mix in cranberries, chocolate chips and first cinnamon.  Gather into a ball, press together and knead 12 times on floured board.  Divide in two pieces. Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don’t let them touch.  Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.  Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.  Bake about 20-25 minutes in a 400° preheated oven.  Let cool and cut again into 8 wedges each, following original cut marks

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