Cranberry Chocolate Scones

Yield : Makes 12 scones.

INGREDIENTS

DRY MIX

• 2 cups flour
• 1 tbsp. Baking powder
• 1 pinch Salt
• 1/4 cup cold butter or vegetable butter
• 1 cup Dark Chocolate Covered Cranberries, halved

WET MIX

• 2 Eggs or chia and water mixture
• 1/3 cup Sugar
• 1/3 cup Milk or vegetable milk
• 1/3 cup orange juice
• Zest of 1 orange

PREPARATION

1. Preheat oven to 375 F.
2. Place parchment paper on a cookie sheet. In a bowl, mix the dry ingredients; flour, baking powder, salt then add the cold butter and break up the butter with your fingers to incorporate it and form a crumbly mixture.
3. Add the dark chocolate coated cranberries cut in half and the orange zest. Set aside.
4. In a bowl, beat the eggs with the sugar, add the milk and the orange juice.
5. Stir.
6. Combine the 2 mixtures, alternating the dry ingredients and the wet ingredients, taking care not to overmix.
7. Once the mixture is smooth, form a large ½-inch thick disk of dough on the parchment paper.
8. Using a knife, make 12 points in the disc.
9. Brush with a little milk if desired.
10. Bake in the center of the oven for 30 minutes.
11. Remove from the oven and cut off the tips.
12. Sprinkle with powdered sugar if desired.

🌱 For a vegan version:
Replace butter with vegan butter & eggs with 1 tsp chia seeds and 5 ml water.