Description
Great for dessert or a special breakfast! Not quite as dry as most scones and filled with chocolate in every bite!
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons chilled butter, cut into pieces
- ½ (12 ounce) bag semisweet chocolate chips
- ¼ cup dried cranberries
- ¼ cup almond milk, or more as needed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until golden brown
- 12 to 14 minutes.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 11