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Cranberry-Chocolate Chunk Scones

Source of Recipe


From "Chocolate American Style" by Lora Brody






List of Ingredients



• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/4 cup granulated sugar
  
• 4 ounces semisweet chocolate, broken into 1/2-inch pieces
  
• 2/3 cup dried cranberries
  
• 1-1/2 cups heavy cream
  
• 2 Tbsp unsalted butter, melted
  
• 2 Tbsp coarse or granulated sugar
  






Instructions



1. Preheat the oven to 425° F with the rack in the center position. Line a heavy-duty baking sheet with parchment paper, a silicone pan liner, or lightly buttered and floured aluminum foil.
   
   
2. Sift the flour, baking powder, salt, and the granulated sugar into a large mixing bowl. Mix in the chocolate and cranberries and toss together with a fork to coat the pieces with flour. Dribble in the cream while you stir with the fork until a crumbly mass begins to form.
   
   
3. Transfer the dough to a lightly floured work surface and use your hands to knead gently 10 to 12 times until a sticky ball forms. Dust the ball lightly with flour and pat it into a 9-inch disk, about 1/2-inch thick. Use a 2-inch or 2-1/2-inch round cookie cutter or a glass with a similar-size opening dipped in flour to cut the dough into 8 or 9 circles. Place the circles 1-1/2 inches apart on the prepared baking sheet. Gently knead any dough scraps into extra scones.
   
   
4. Brush the tops with the melted butter, then sprinkle with the coarse sugar. Bake for 16 to 18 minutes, or until the tops are golden brown.
   
   
5. Transfer the scones to a wire rack to cool for at least 15 minutes, to ensure that the insides have baked through. Serve warm or at room temperature. (Completely cooled scones can be stored in heavy-duty resealable plastic bags and frozen for up to 3 months.)
   
   Makes 8 to 10 scones.