I have been thinking about making scones for a long time! I cannot believe that it is the first time that I am making Scones. I was assuming that they were too complicated to make.
I was amazed at how easy they are to make. They taste really good and theses cranberry scones are low in fat.
Serve for breakfast or as a snack, they are delicious any time during the day!
I drizzle some melted chocolate chip on top for extra chocolate flavor!
The key to making perfect scones is to not over-knead the dough, and to make sure your butter is chilled.
Scones are lightly sweetened English biscuits served at tea time. I love serving them with jam or butter.
Leftovers can be stored in air-tight containers for up to two days.
- 9 ounces all-purpose flour (about 2 cups)
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- ⅓ cup fat-free buttermilk
- ¼ cup granulated sugar
- 3 tablespoons honey
- ½ cup dried cranberries
- ½ cup chocolate chips
- 1 large egg, lightly beaten
- 1 large egg white
- 2 tablespoons turbinado sugar
- Preheat oven to 400°F
- Weigh or lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, baking soda and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.
- Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and chocolate chips. Add buttermilk mixture to flour mixture; stir just until dough is moist.
- Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar.
- Bake at 400° for 15 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.