Cranberry and Chocolate Chip Scones

Great for Tea or Coffee

Cranberry & Chocolate Scones_8931

For the first time today, we had real spring weather. It was exciting, because we had an overnight ice storm two days ago, that snapped tree branches, downed power lines and left several thousands of people without power in Ontario.

Today I had a very funny experience. I was trying to grill bell pepper (capsicum) using the oven grill, and doing so many other chores in the house, so I decided to leave the oven door slightly ajar, as a quick reminder that it was on. Unfortunately the little heat that was escaping through the door triggered all the smoke alarms within vicinity, including the ones upstairs. They are kind of linked.

In the last house we lived in, two years ago, all you had to do was to fan the heat or smoke away from the detector and that would automatically stop the alarm beep. Unfortunately, I have never tried to figure out how to switch off our current smoke alarms (they are more modern), so this noise went on and on and on for about 15 minutes because I couldn’t figure out how to stop  it. I opened  doors, windows, fanned the area around the detectors, but the noise didn’t stop. It was so frustrating and the noise was so loud, I couldn’t think straight.

Cranberry & Chocolate Scones_8935After pressing all visible buttons without success, I pulled the detector out of the ceiling socket and eventually, it stopped, but not immediately. It was such a relief. I was left wondering how one can spend so many years in school and still not figure out how to turn off a smoke alarm?? If like me you haven’t figured this out, do so when you are not under pressure. Guess how I spent my evening today? Reading “ How to turn off a smoke alarm,” apparently it can be quite complicated, so I feel much better.

Cranberry & Chocolate Scones_8918Today I want to share with you a recipe for scones, with dried cranberries and chocolate chips. They are soo delicious….,soft, fluffy and easy to make, you should try them.

Emegence mondo_8656

Remember to assemble all ingredients before you start

Cranberry & Chocolate Scones_8852Sift flour and salt into a bowl.

Cranberry & Chocolate Scones_8853Add cubed butter to the sifted flour.

Cranberry & Chocolate Scones_8855Rub the cubed butter until the mixture resembles fine breadcrumbs.

Cranberry & Chocolate Scones_8857Add sugar, chocolate chips and cranberries to the mixture. Stir to combine.

Cranberry & Chocolate Scones_8862Make a well in the centre of the mixture.

Cranberry & Chocolate Scones_8863Add egg, and almost all the combined milk and sour cream to the well.

Cranberry & Chocolate Scones_8866Mix with a flat bladed knife to a soft dough, adding more milk only if necessary.

Cranberry & Chocolate Scones_8868Turn onto a floured surface and knead lightly for 20-40 seconds. Do not over handle the dough, otherwise you will end up with tough scones.

Cranberry & Chocolate Scones_8869Roll the dough and cut into 5cm circles of 2cm thickness. You can also cut the rolled dough into whatever shape you want.

Cranberry & Chocolate Scones_8879Brush the scones with left over combined milk and sour cream and sprinkle with a little sugar. If you want a glossy top, brush with egg.

Cranberry & Chocolate Scones_8900_2Baking temperature will depend on your oven, I baked mine at 430℉ (220℃) for 15 minutes, but I don’t have a modern oven.

Cranberry & Chocolate Scones_8914These scones were really nice and they are easy to prepare, once you get used to kneading this kind of dough. It will take a few trials before you become an expert, but do not give up, if you are new to this.

Cranberry & Chocolate Scones_8924I really enjoy eating warm scones with some whipped cream and butter.

Cranberry & Chocolate Scones_8925Now sit back and enjoy the fruits of your labor.

Cranberry and Chocolate Chip Scones

Preparation time: 20 minutes; Baking time: 12-15 minutes; makes: 8-12 depending on size and thickness.


  • 250g (2 cups) self-raising flour
  • Pinch salt
  • 60g (¼ cup, ½ stick, 4tablespoons) butter, cubed
  • 2 tablespoons castor sugar
  • 50g (¼ cup, 2oz) chocolate
  • 20g (2 tablespoons, 1oz) dried cranberries
  • 1 egg, beaten, lightly
  • 60ml (¼ cup, 2fl oz) milk
  • 60ml (¼ cup, 2fl oz) sour cream
  • Milk or egg, for glazing


  1. Preheat oven to 425℉ (220℃). Brush baking sheet with melted butter or oil. Sift flour and salt into a large bowl. Add cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles fine breadcrumbs. Add sugar, chocolate chips and cranberry, stir to combine. Make a well in the centre of the flour mixture.
  2. Combine milk and sour cream. Add egg and almost all the combined milk and sour cream to the well. Mix with a flat-bladed knife, to a soft dough, adding more milk, only if necessary.
  3. Turn the dough onto a lightly floured surface (use self-raising flour) and knead briefly and lightly, folding it back over itself, and pressing down (about 20 seconds). The dough should just lose its stickiness.
  4. Press or roll out dough to a flat round, about 2 cm thick. Cut dough into circles using a floured, 5 cm cutter. Pile the scraps together and press or roll out. Cut more pieces (do not re-knead).
  5. Place the scones on the prepared baking sheet (baking tray). Glaze with milk and sour cream mixture. Sprinkle with a little sugar, or if preferred glaze with egg for a shiny crust. Bake 10-15 minutes or until well-risen and golden brown. Transfer to a cooling rack. Serve with butter or any filling of your choice.
  6. Variations: you can vary the dried fruits to your taste  (currants, raisins, chopped dates, prunes, apricots or mixed fruit)

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 430°F (220°C)  for 15 minutes.
  • I always weigh my ingredients, especially the flour and butter. You can use cup measures, but please note that if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125 g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop.
  • The secret to light fluffy scones is ‘very light handling of the dough.’ Over handling will result in tough scones.
  • I prefer to brush my scones with egg because it gives a brown and glossy finish.
  • You can cut the scones into squares or any other shape you desire.
  • Scones are best eaten while they are still warm and fresh, but can be frozen up to three months.
  • For soft scones, wrap in a clean tea towel while still hot. For a crisp top, place on a wire wrack to cool. 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

19 thoughts

  1. These are adorable. Great ingredients, too – and nice duo of the dried cranberries and chocolate chips. They looks SO fluffy, light and airy. Your smoke alarm story is reminiscent of previous experiences and made me laugh. I was so frustrated last time that eventually just pulled the things off the wall and put them outside. HA. 🙂

    1. Hi Shanna,
      Ha ha you’ve reminded me of the terrible day. I was so frustrated and the noise was LOUD…I would also do the same, just pull them out and throw them outside (what a relief…). Thanks for reminding me that I made some cranberry scones. I had almost forgotten. Have a wonderful day.

      1. Hi, Liz,
        I am sure that you have PTSD from that awful experience – and can still hear the ringing in your ears.
        Another recipe from your amazing website has been bookmarked. Not enough time, not enough stomach space – just want to make everything NOW. 🙂
        Take good care – and have a nice day, as well.

        1. Hi Shanna,
          Happy bookmarking. My bookmark folder is bulging…I made spaghetti squash yesterday using your method. But I served it with a curry sauce. It was lovely…I shall be posting the sauce recipe. Best wishes!

  2. I tried the recipe out and it was delicious. The chocolate mixed so well with then cranberries it was sorta bitter sweet I loved it thanks for the recipe.

    1. Hey papjiji where have you been?? My favourite pastime has missed you. Thank you for trying the recipe. I loved it too. Have a great week!

    1. I just love your bentos, they are so cute. It’s a pity I don’t have a small kid, but I’ll make sure I tell all my friends with little kids to check out your blog. Thanks for stopping by. I always appreciate your popping in!

    1. How was dinner last night? Do you post everyday? I saw the Moroccan Burger, what makes it Moroccan? Thanks for stopping by and have a great week!

      1. Hi, I post ‘for’ every night but sometimes don’t get to do my posts daily. It was lovely thank you, the posts should be up later.

        It was the name in the magazine I found it in originally so it has just stuck. I assumed it was the Harissa. I suppose it’s more Tunisian. I have just looked up Harissa on wiki & apparently it is “now making inroads to Morocco”

    1. Ha ha, they are all on, because I can see the little green lights. Thank you for stopping by and for READING MY POST, I really appreciate. Best wishes!

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