Perfectly balanced flavors: sweet chocolate and tart cranberries
Easy to make with basic pantry staples
No mixer required — just one bowl and your hands
Freezer-friendly, great for make-ahead baking
Pairs beautifully with coffee or tea
Ideal for holidays, brunches, or gifting
Customizable with nuts or orange zest
Bakes in under 20 minutes
Makes your kitchen smell amazing
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter (cold and cubed)
Heavy cream (plus more for brushing)
Egg
Vanilla extract
Dried cranberries
Dark chocolate chunks or chips
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the dried cranberries and dark chocolate chunks.
In a small bowl, whisk together the cream, egg, and vanilla extract.
Add the wet ingredients to the dry mixture and stir just until combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead into a rough ball.
Pat into a 1-inch thick circle and cut into 8 wedges.
Transfer scones to the prepared baking sheet and brush the tops with a little cream.
Bake for 16–20 minutes, or until golden brown.
Let cool slightly before serving.
Servings and timing
This recipe makes 8 scones. Prep time: 15 minutes Cook time: 18 minutes Total time: 33 minutes
Variations
Orange Cranberry Scones: Add 1 tablespoon of orange zest to the dough.
Nutty Twist: Stir in chopped pecans or walnuts for added crunch.
White Chocolate Version: Swap the dark chocolate for white chocolate chips.
Mini Scones: Divide dough into two smaller rounds and cut into 16 mini scones.
Glaze Finish: Drizzle with a simple vanilla glaze or melted chocolate for extra sweetness.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in a 300°F oven for 5–7 minutes or microwave for about 15 seconds. Scones can also be frozen (baked or unbaked). Wrap tightly and freeze for up to 2 months. Bake unbaked scones directly from frozen, adding 2–3 extra minutes to the bake time.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but they’ll add more tartness and moisture. Chop them roughly and use the same quantity.
Do I need to chill the dough before baking?
It’s not required, but chilling for 15–20 minutes helps the scones hold their shape and enhances flakiness.
Can I use milk instead of heavy cream?
You can substitute whole milk or half-and-half, but heavy cream yields the richest texture.
How do I get perfectly flaky scones?
Use very cold butter, avoid overmixing, and handle the dough as little as possible.
What’s the best way to cut scones?
Use a sharp knife or bench scraper and cut straight down without twisting to ensure clean edges.
Can I make the dough ahead of time?
Yes, shape and refrigerate the scones overnight before baking the next day. You can also freeze the dough.
Can I make these vegan?
Yes, use plant-based butter, dairy-free cream or milk, and a flax egg substitute. Use vegan chocolate as well.
What kind of chocolate works best?
Use high-quality dark chocolate chunks or chips for the best flavor contrast with the cranberries.
Should I use sweetened or unsweetened cranberries?
Sweetened dried cranberries are typically used and balance the richness of the chocolate.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend. Check that your chocolate and other ingredients are certified gluten-free.
Conclusion
Dark Chocolate Cranberry Scones are a decadent yet easy-to-make treat that combines sweet, tart, and buttery flavors in every bite. Whether enjoyed fresh from the oven or as a quick breakfast on the go, these scones deliver the perfect balance of indulgence and comfort. Keep a batch on hand for a cozy weekend morning or a delicious pick-me-up any time.
Dark Chocolate Cranberry Scones are tender, buttery pastries filled with tart dried cranberries and rich dark chocolate chunks. With crisp edges and a soft, flaky interior, these scones are a cozy and indulgent treat perfect for breakfast, brunch, or an afternoon snack.
Author:Catherine
Prep Time:15 minutes
Cook Time:18 minutes
Total Time:33 minutes
Yield:8 scones
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup dried cranberries
1/2 cup dark chocolate chunks or chips
2/3 cup heavy cream, plus more for brushing
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the dried cranberries and dark chocolate chunks.
In a small bowl, whisk together the cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir just until combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead into a rough ball.
Pat into a 1-inch thick circle and cut into 8 wedges.
Transfer the wedges to the prepared baking sheet and brush the tops with a little cream.
Bake for 16–20 minutes, or until golden brown.
Let cool slightly before serving.
Notes
Use very cold butter for the flakiest texture.Chilling the shaped scones before baking can help them hold their shape and improve flakiness.Add 1 tablespoon orange zest for a citrus twist.These scones freeze well baked or unbaked—perfect for make-ahead breakfasts.Serve warm with coffee or tea for a cozy treat.
