Chocolate Orange Cranberry Treats

This rustic chocolate orange cranberry scone recipe brings together tart cranberries, rich chocolate, and bright citrus flavors to create a bakery-worthy treat right in your kitchen. The butter creates delicate flaky layers while the orange extract infuses each bite with a subtle citrus perfume that perfectly complements the sweet-tart cranberries.

I first made these scones for a holiday brunch with friends, and they disappeared faster than any other dish on the table. Now they're my secret weapon whenever I need to impress guests without spending hours in the kitchen.

Ingredients

• All purpose flour: Creates the perfect tender crumb structure for these scones
• Granulated sugar: Provides just enough sweetness without overpowering the other flavors
• Baking powder: Gives these scones their signature rise; look for aluminum-free for best flavor
• Salt: Enhances all the flavors, especially the chocolate; choose fine sea salt if possible
• Cold unsalted butter: Creates those flaky layers; keep it very cold until the last minute
• Dried cranberries: Add chewy texture and bright tartness; look for unsweetened if possible
• Semi sweet chocolate chips: Bring rich depth; choose good quality chips for best results
• Heavy cream: Provides richness and moisture; full fat is essential here
• Orange extract: Delivers concentrated citrus flavor throughout the dough
• Orange zest: Optional but highly recommended for intense orange aroma
• Egg: Creates that beautiful golden crust on top

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400°F and position a rack in the center. Line your baking sheet with parchment paper to prevent sticking and ensure even browning on the bottoms. This temperature creates the perfect environment for the butter to steam and create flaky layers.

Mix Dry Ingredients:

Whisk together flour, sugar, baking powder, and salt in a large bowl until completely combined. This ensures even distribution of the leavening agents throughout the dough. Use a whisk rather than a spoon for better incorporation.

Cut in Butter:

Work quickly to incorporate the cold butter into the dry ingredients. The butter should remain visible in small pea-sized pieces throughout the dough. These butter pieces will create steam pockets during baking resulting in that coveted flaky texture. If the butter starts warming, place the bowl in the refrigerator for 5 minutes.

Add Mix-ins:

Gently fold in the dried cranberries and chocolate chips with a rubber spatula until evenly distributed. Toss them with a tablespoon of the flour mixture first to prevent them from sinking to the bottom of the scones.

Combine Wet Ingredients:

In a separate small bowl, whisk together the heavy cream, orange extract, and orange zest until combined. The cream should be cold for best results. The orange zest releases its oils when mixed with the liquid, intensifying the citrus flavor.

Form the Dough:

Pour the wet ingredients into the dry mixture all at once and fold together with a rubber spatula using as few strokes as possible. Stop mixing as soon as no dry flour remains. Overmixing develops gluten and results in tough scones. The dough should look slightly shaggy.

Shape the Scones:

Turn the dough onto a lightly floured surface and gather it together with gentle pressure. Pat into a circle about 1 inch thick using your hands, not a rolling pin. Cut into 8 wedges using a sharp knife or bench scraper with clean, decisive cuts.

Prepare for Baking:

Transfer the shaped scones to your prepared baking sheet, leaving at least 1 inch between each scone. Brush the tops generously with beaten egg using a pastry brush, being careful not to let excess egg pool around the bases.

Bake:

Place the scones in your preheated oven and bake for 15-20 minutes. Look for golden brown tops and firm sides. Rotate the pan halfway through baking if your oven has hot spots. The scones should sound hollow when tapped on the bottom.

Cool and Serve:

Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for the best experience. The chocolate will still be slightly melted and the flavors at their peak.

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My favorite part of these scones is the moment when you break one open while still warm and the chocolate is perfectly melty. My daughter always helps me zest the orange, and the kitchen fills with that incredible citrus aroma that signals something special is about to happen.

Make Ahead Magic

These scones freeze beautifully before baking. Simply prepare the recipe through the shaping step, then place the unbaked scones on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, brush with egg wash and bake directly from frozen, adding about 3-5 minutes to the baking time. This is perfect for unexpected guests or weekend brunches without early morning baking.

Perfect Pairing Ideas

These chocolate orange cranberry scones create a delightful harmony with several beverages. Try them alongside a bold cup of black coffee where the bitterness cuts through the richness of the chocolate. For tea lovers, an Earl Grey tea makes a magical pairing as its bergamot notes enhance the orange flavor in the scones. For special occasions, serve with a small glass of Grand Marnier or a mimosa at brunch for an elegant touch that brings out the orange essence even more.

Troubleshooting Tips

If your scones spread too much during baking, your butter likely became too warm. Next time, place the shaped scones in the refrigerator for 15 minutes before baking. If your scones are too dry, you may have used too much flour. Measure by spooning flour into measuring cups rather than scooping directly from the bag. For scones that are not rising properly, check that your baking powder is fresh. Most baking powders lose potency after about 6 months, even when stored properly.

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Frequently Asked Questions

→ Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries, but they will add more moisture to the dough. Dice them into smaller pieces to ensure even distribution.

→ What can I use as a substitute for orange extract?

If you don’t have orange extract, you can use freshly squeezed orange juice or additional orange zest for a similar flavor.

→ Are there any dairy-free alternatives for heavy cream?

For a dairy-free option, you can replace heavy cream with full-fat coconut milk or a non-dairy creamer of your choice.

→ What other mix-ins can I add?

You can experiment with different additions like chopped nuts, white chocolate chips, or dried cherries to vary the flavors.

→ How can I store these scones?

Store the scones in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat gently for best results.