I love scones. They taste good, they’re easy to make, and I especially like that they’re flexible. Some use cream. If you don’t have cream, find one that uses milk or buttermilk. No butter? Use margarine. Some use an egg, some don’t.
Then there are all of the things you can add in. Chocolate, raisins, apricots, nuts, coconut, white chocolate, cranberries, apples, and did I mention chocolate?
This particular recipe is a mash-up of the “basic British scones” recipe from Sharing Scones and More by Beverly Pogue and Rosalie Lewis, the “chocolate-chocolate scones” recipe from the same book, and some dried cranberries.
Chocolate Cranberry Scones
2 c. all-purpose flour
1/2 c. granulated sugar
1 tsp baking soda
1/8 tsp. salt
1/3 c. cocoa powder
1/2 . margarine, chilled and diced
1/2 c. walnuts
1/2 c. dried cranberries
3/4 c. milk
1/2 tsp. vanilla
Preheat oven to 425 degrees F. Combine dry ingredients, including cocoa powder. Using a pastry blender or fork, cut in the margarine to make a coarse meal.
Stir in nuts and cranberries.
Beat egg and add to milk. Stir in vanilla. Stir wet ingredients into dry ingredients until just blended. Turn onto a floured surface and knead lightly a few times.
Divide dough into two balls. Flatten each slightly and cut into 6 or 8 wedges. Place on a cookie sheet and bake 10-15 minutes (I forgot to set a timer so I can’t say exactly how long mine took).