Ingredients32 m servings 226 cals
- Preheat oven to 400 degrees F (200 degrees C).
- Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
- Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
- Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
- Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
- Bake in the preheated oven until golden brown, 12 to 14 minutes.
- Cook's Notes:
- I have also successfully made this recipe with skim milk instead of almond milk. Add more if you prefer moister scones. You can also use fruit juice, like orange, to add a different flavor.
- For a more unique flavor, try replacing the vanilla extract with almond extract.
- For a more chocolately scone, try replacing 1/4 of the flour with cocoa powder.
Per Serving: 226 calories; 10.1 g fat; 33.6 g carbohydrates; 2.8 g protein; 14 mg cholesterol; 237 mg sodium. Full nutrition
ReviewsRead all reviews 4
I had some fresh cranberries hanging around so I was looking for a recipe to use them. First off, note that this recipe has a discrepancy with the amount of vanilla. It says 1 tsp above but the...
Let me know if any substitutions work! This recipe itself is an adaptation of a scone recipe I was given :)
I used 2% Milk, and only used a quarter of a bag of mini chocolate chips. It actually proportioned out well in the mix, I did it all by hand and was a little discouraged when my mix didn't look ...