Chocolate Chip and Cranberry Scones

Chocolate Chip and Cranberry Scones


"Great for dessert or a special breakfast! Not quite as dry as most scones and filled with chocolate in every bite!"
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32 m servings 226 cals
Serving size has been adjusted!
Original recipe yields 11 servings


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


Read all reviews 4
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Let me know if any substitutions work! This recipe itself is an adaptation of a scone recipe I was given :)

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...

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 ...

These scones were rich and dry, exactly the way I like them! In order to make them vegan, I used coconut oil instead of butter, and I used vegan mini chocolate chips.

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