Scones
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup heavy cream
- 3/4 cup sugar
- 3 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 cup butter chilled and cut into 1-inch cubes
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
- 3/4 cup buttermilk
- Carbohydrate 36.2741824275423 g
- Cholesterol 72.6247917322528 mg
- Fat 28.5741014837353 g
- Fiber 1.54828592577077 g
- Protein 5.6160225628897 g
- Saturated Fat 17.785978558514 g
- Serving Size 1 1 Serving (127g)
- Sodium 3743.96462660177 mg
- Sugar 34.7258965017716 g
- Trans Fat 1.99046735614752 g
- Calories 417 calories
Preheat oven to 375F and line a baking sheet with parchment paper or a silicon mat. Whisk flour, baking soda, baking powder, salt and sugar together in a large bowl. Add in butter, toss to coat, and rub in with your fingers (or a pastry cutter, if you prefer) until only pea-sized chunks remain. Stir in cranberries and chocolate chips(or other mix-ins), then add the cream and buttermilk, mixing only until the ingredients just come together into a ball. It is ok if there is a little flour left at the bottom of the bowl. Divide dough into 12 balls (about 2-in in diameter) Sprinkle the top of each with coarse sugar and a tiny pinch of kosher salt before placing on the prepared baking sheet. Bake for 25 to 30 minutes, until golden brown. Cool on a wire rack. Other mix-ins: 1 cup dried blueberries Orange zest and chocolate candied lemon peel and lemon zest
