Rating: 4.88 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Great for dessert or a special breakfast! Not quite as dry as most scones and filled with chocolate in every bite!



Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

227 calories; protein 2.8g; carbohydrates 33.6g; fat 10.1g; cholesterol 13.9mg; sodium 237.3mg. Full Nutrition