These scones are easy to make and feel bakery-quality without much effort. The contrast of bittersweet chocolate and tangy cranberries creates a bold, satisfying flavor, while the flaky texture makes them irresistible fresh from the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar baking powder salt cold butter dark chocolate chunks or chips dried cranberries milk or cream egg vanilla extract
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dark chocolate and dried cranberries. In a separate bowl, mix the milk or cream, egg, and vanilla extract. Add the wet ingredients to the dry mixture and gently mix just until a dough forms. Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into wedges and place on the prepared baking sheet. Bake for 15 to 18 minutes, until lightly golden. Cool slightly before serving.
Servings and timing
Servings: 8 scones Prep time: 15 minutes Bake time: 15 to 18 minutes Total time: about 35 minutes
Variations
Use white chocolate instead of dark chocolate for a sweeter flavor. Swap cranberries for dried cherries or raspberries. Add orange zest to enhance the chocolate and fruit combination. Drizzle with a simple glaze once cooled for extra sweetness. Use whole wheat flour for half of the flour for a heartier texture.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat briefly in the oven at 350°F (175°C) or enjoy at room temperature.
FAQs
Can I use fresh cranberries?
Yes, but chop them and expect a more tart flavor.
Why are my scones dry?
Overmixing or too much flour can lead to dry scones.
Can I freeze the dough?
Yes, shaped scones can be frozen and baked directly from frozen.
What type of chocolate works best?
Dark chocolate with at least 60% cocoa gives the best balance.
Can I make these scones dairy-free?
Yes, use plant-based butter and milk alternatives.
Should the butter be very cold?
Yes, cold butter helps create flaky scones.
Can I add nuts?
Yes, chopped pecans or almonds work well.
How do I get golden tops?
Brush the tops with milk or cream before baking.
Are these scones very sweet?
They’re moderately sweet with a noticeable tart contrast.
Can I double the recipe?
Yes, this recipe doubles easily for larger batches.
Conclusion
Dark chocolate cranberry scones are a delicious blend of rich chocolate and tangy fruit wrapped in a tender, flaky pastry. Perfect for sharing or savoring slowly, they’re a satisfying bake that feels both indulgent and comforting.
Dark chocolate cranberry scones are tender, flaky pastries with rich dark chocolate and bright dried cranberries. Perfectly balanced between sweet and tart, they’re ideal for breakfast, brunch, or an afternoon treat.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup dark chocolate chunks or chips
1/2 cup dried cranberries
1/2 cup milk or cream
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the dark chocolate and dried cranberries.
In a separate bowl, mix the milk or cream, egg, and vanilla extract.
Add the wet ingredients to the dry mixture and gently mix just until a dough forms.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick.
Cut into 8 wedges and place them on the prepared baking sheet.
Bake for 15 to 18 minutes, until lightly golden.
Cool slightly before serving.
Notes
Do not overmix the dough to keep the scones tender.Very cold butter is key for flaky texture.Scones are best enjoyed the day they are baked.
