cranberry chocolate scones

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Piping hot cranberry chocolate scones, a bowl of seasonal berries, a pot of fresh brewed coffee, and the weekend paper–what a great way to ease into the weekend. Scones can be served plain or with sweet butter, jam or clotted cream.

To set the right mood: While the scones are baking, pour two cups of coffee and turn up the volume as you embrace the sexy sounds of Getz/Gilberto with saxophonist Stan Getz, guitarist João Gilberto and composer Antonio Carlos Jobim on piano. This quintessential samba CD features the classic hits: “Girl from Ipanema” (sung by Astrud Gilberto, the guitarist’s
wife), “Corcovado” (“Quiet
Night”), and the definitive version of
“Desafinado.”

Thumbnail image for Cranberry_Chocolate_Scone.jpg

photo © Doug Ridgway

Cranberry Chocolate Scones    
12 scones
Recipe Courtesy of Recchiuti Confections

Ingredients:

  • 1 1/2 cups buttermilk
  • 1 extra-large egg
  • 1 teaspoon pure vanilla extract, preferably Madagascar Bourbon or Tahitian
  • 5 tablespoons granulated cane sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon orange zest, about 2 oranges
  • 1/2cup unsalted butter, very cold and cubed
  • 1/3 cup 65% chocolate, coarsely chopped
  • 1/3 cup dried cranberries
  • 1/4 cup heavy whipping cream (used for brushing tops of scones)

Click here to order Getz/Gilberto

getz_gilberto.jpg


Bake the scones

  1. Preheat the oven to 350° F.
  2. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.
  3. Combine the buttermilk, egg and vanilla extract in a medium bowl and whisk by hand until well mixed.
  4. Sift
    the flour, baking powder and baking soda into the bowl of a stand mixer
    fitted with paddle attachment. Add the sugar, salt and orange zest.
    Beat on low speed until combined.
  5. Carefully add the cold butter and beat on medium speed until the mixture resembles coarse meal.
  6. Switch the mixer to low speed. Add the liquid mixture and beat until just combined.
  7. Turn the mixer off. Add the cranberries and chocolate. Pulse until just incorporated. Do not over-mix.
  8. Turn
    it out onto a lightly floured work surface, and press it into a flat
    square about ¾ inch thick. Cut into 2-inch squares and place onto the
    prepared pans, spacing them about 2 inches apart.
  9. Brush the
    surface with heavy whipping cream. Bake on the middle shelves of the
    oven until the tops are golden and have a little spring when pressed
    with a fingertip, about 20 minutes.
  10. Serve warm or let cool on the pans on wire racks.