Can you think of a more wonderful way to start a weekend than by sipping tea over some homemade, freshly-baked chocolate cranberry scones drizzled with a simple cranberry pomegranate glaze? Me neither.
Indulgent and completely fabulous. Mmm!
Chocolate Cranberry Scones Recipe from Better Homes and Gardens Cookbook, 14th Edition. Yield: 12 scones
2 1/2 c. all purpose flour
2 T. sugar
1 T. baking powder
1/4 t. sea salt
1/3 c. butter, diced and cold
2 eggs, beaten
3/4 c. heavy whipping cream, cold
1/4 c. dried cranberries
1/3 c. semi-sweet chocolate chips
Preheat the oven to 400 degrees F. In a large bowl, combine flour, sugar, BP, and salt. Using a pastry blender (or stand up mixer), cut in butter until the mixture resembles coarse crumbs. Set aside.
In a medium bowl, combine beaten eggs, whipping cream, and cranberries. Add egg mixture to the flour mixture, and mix with a wooden spoon until just combined.
Turn dough onto a lightly floured surface. Knead the dough gently until it is nearly smooth. Lightly roll the dough into a large round about 3/4 inch thick, and cut the scones into three inch circles. Reroll, and continue cutting until all the dough has been used. Place scones on ungreased baking sheets and brush lightly with an egg wash (1 beaten egg mixed with 2 T. water). Sprinkle lightly with sugar, then bake for 12 to 14 minutes until golden.
After removing scones from the oven, drizzle lightly with a cranberry pomegranate glaze (1/2 c. sugar whisked briskly with 1 1/2 T. cranberry pomegranate juice). Serve warm.