Chocolate & Cranberry Scones with Orange Glaze
A perfect way to use up leftover Easter chocolate and make a delicious breakfast too! Chocolate and cranberry are a beautiful combination of flavours for these light, flaky scones. Then, add the bright taste of the orange glaze to finish off these delightful baked goods.
3 cups soft wheat “00” flour or all-purpose flour
1/4 cup sugar
1/4 tsp salt
4 tsp baking powder
3/4 cup cold butter, grated on a coarse cheese grater
¾ cup milk chocolate pieces (from a large chocolate Easter egg)
½ cup dried cranberries
1 cup 2% milk
Extra milk for brushing
½ cup icing sugar + 2 tbsp icing sugar
4 tsp fresh squeezed orange juice
Servings: 8 large scones
Preparation: 20 minutes
Total Time: 1 hour
Kitchen Equipment: parchment paper, large baking sheet
- Pre-heat the oven to 425F and line a large baking sheet with parchment paper.
- In a bowl combine flour, sugar, salt and baking powder and stir with a fork to combine.
- Grate the butter into the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left.
- Measure 1 cup of milk, crack the egg into the milk and stir with a fork.
- Add the milk/egg mixture into the dry ingredients and stir with a wooden spoon a couple of turns.
- Then add in the chocolate and dried cranberries and stir until the dough just comes together. Put a bit of flour on your hands and the parchment paper on the baking sheet, and shape the dough into a ball. Place on the parchment paper and shape/flatten the dough into about an 8 inch circle.
- With a sharp knife, cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet.
- Brush the tops of each scone with a little bit of milk and then bake in the oven for 20-22 minutes until golden on top.
- Let cool on a baking rack for at least 20 minutes before icing.
- To make the orange glaze, whisk icing sugar and orange juice. Drizzle over each scone and let set. Enjoy!
Recipe Pro Tips:
- A sharp knife is key when slicing the scones into their shaped before baking to keep their shape as best as possible!
- Scones are best enjoyed the day you make them but can be reheated for about 5 minutes at 300F on the second day then serve.