Dark Chocolate Cranberry Scones

• Vegetarian

• Produce

  • 3 4 cup cranberries *(1

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 cup Dark chocolate
  • 2 3/4 cups Flour
  • 1/2 cup French vanilla creamer
  • 1 Pinch Salt
  • 1/4 cup Sugar

• Dairy

  • 1 Stick Butter
  • 1/2 cup Half & half

Found on domesticallyblissful.com

Description

Ingredients

• 2 & 3/4 Cups Flour + Extra for Stickiness
• 2 Teaspoons Baking Powder
• 1 Pinch Salt
• ¼ Cup Sugar
• 1 Stick of Cold Butter (1/2 cup)
• ½ Cup Half & Half
• ½ cup French Vanilla Creamer + 1-2 tablespoons extra
• ¾ Cup Chopped Dark Chocolate
• ¾ Cup Cranberries *(1)

Directions

• First, preheat your oven to 400° degrees fahrenheit *(2), then in a bowl sift all of the dry ingredients. 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar. Use your hands to crumble one stick of butter into the dry ingredients. *(3) Next, fold in the 3/4 cup chopped dark chocolate & 3/4 cup halved cranberries. Make a well in the center of the dry ingredients & pour in your 1/2 cup of half & half & ½ cup of French vanilla creamer & gently combine the ingredients. *(4) Freezing/Baking Note. *(5) Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones. Cut the dough into scones with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with French vanilla creamer. Place the scones in your preheated oven and bake your scones for 20 minutes. Your Dark Chocolate Cranberry Scones are done baking when they are lightly golden on top. Top with a drizzle of French Vanilla Icing created by mixing french vanilla creamer & powdered sugar to your desired thickness. *(6) Keep your Dark Chocolate Cranberry Scones stored in a loosely sealed container for up to one week. *(7)