Summer isn’t the only time to enjoy fresh, flavorful produce. Plenty of fruits and berries lend themselves to holiday baking, perhaps none so well as cranberries and oranges. The colors alone bring festive cheer to any holiday table, and when baked into a decadent scone alongside sweet dark chocolate, these seasonal flavors transport you to the best the season has to offer.
The soft, flakey scone dough provides the perfect backdrop for the sour roasted cranberries, sweet orange glaze, and rich dark chocolate. Despite the many ingredients, the scones come together quickly, in under an hour. Make sure to follow the steps in order, using cold butter and allowing for chilling time in order to get the flakiest scones possible. There’s little waste, as both the zest and the juice of the orange are used. Don’t skip the important step of roasting the cranberries, as “bursting” the small fruits tempers the sourness and allows the flavor to suffuse the entire scone. Cranberries alone might prove too overpowering, but when combined with the dark chocolate and sweet orange glaze, you have the perfect balance.
Once baked and cooled, these scones transport very well, so they’re perfect to take along with you to any holiday gatherings you might have. I love to garnish them with a few sliced oranges and whole cranberries for a little extra holiday flair. Don’t think that winter means you have to stop using fresh ingredients! Try this delicious scone recipe and enjoy flavorful farmer’s market tastes all holiday season long.Print
Dark Chocolate Cranberry Scones with Orange Drizzle
Time: 50 minutes (20 minutes active)
Makes eight scones
- Prep Time: 35 min
- Cook Time: 20-25 min
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: dessert/snack
- 2 cup all-purpose flour, plus more for kneading
- 1/2 cup granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest (about 1 orange’s worth)
- 1/2 cup unsalted butter, cold
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp pure vanilla extract
- 1 heaping cup fresh cranberries
- 1 cup dark chocolate chips
- 2 tbsp orange juice (about one orange’s worth)
- 1 cup powdered sugar
- Preheat the oven to 400 degrees. Place the fresh cranberries on a non-stick baking sheet and roast until the berries “burst” (see picture). As soon as they’re done, remove and cool.
- While the cranberries roast, whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl.
- Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in small crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl.
- Drizzle over the flour mixture, then add the cranberries and chocolate.
- Gently mix the ingredients together with a wooden spoon until everything appears moistened. Once combined, pour onto the counter, and with floured hands, gently work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
- Press into an 8-inch disc and. with a sharp knife or dough cutter, cut the scones into eight wedges. Place into the refrigerator for at least 15 minutes until chilled and firm.
- Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet and bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool a little
- To make the glaze: Whisk the confectioners’ sugar and orange juice together until no lumps remain. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones and enjoy right away.
- Save leftovers in the refrigerator for up to 5 days in a sealed container.