I had the idea for these Maple Cranberry and Dark Chocolate Scones on Thanksgiving Day. And of course, I had to attempt to make them RIGHT AWAY. Because over the years, I’ve learned that if I don’t execute an idea almost immediately, it will get lost forever in the milieu that is my brain, never to be seen or heard from again.
So…since I had used up all my fresh cranberries for Thanksgiving, I had to go to the grocery store on the day after Thanksgiving to buy some more. This did not go well. Because there wasn’t a fresh cranberry within a 20 mile radius of my home. A fact that I should have anticipated. All the cranberries had all been snatched up for Thanksgiving. So I had no choice but to wait. And try to not lose the idea for these scones until the grocery stores had a chance to re-fill their shelves.
But now, I’m well stocked (cranberries everywhere!) and ready for Christmas baking. I love using cranberries all December long, in everything from savory breads to sweet treats (and don’t forget to throw in a few salads in for balance!). They add such a wonderful, festive touch to any recipe!
These Maple Cranberry and Dark Chocolate Scones aren’t just any ordinary cranberry scone. Nope. These babies are filled with roasted cranberries.
I didn’t want to use dried cranberries (‘tis the season for fresh!), and I worried that fresh cranberries would be too tart in the final baked good (the base recipe for these scones isn’t overly sweet), so I came up with the idea of roasting the fresh cranberries first with maple syrup before folding them into the scone batter. The cranberries get slightly soft and sweet, and end up somewhere between a dried cranberry and a fresh cranberry. It’s the perfect middle ground.
Because I was thinking these scones would be for Christmas morning, I added in big chunks of dark chocolate to make them more decadent. But you could skip the chocolate if you want something more virtuous. I also made them fairly large, using my 2 3/4-inch biscuit cutter. Again, feel free to make them smaller if you don’t want to overdo it (or if you have to feed a crowd on Christmas morning).
One thing that’s important in this recipe is to let the roasted cranberries cool COMPLETELY before adding them to the scone batter. Also, the batter will be wet (and will probably turn a little bit pink), and your hands will get messy. But that’s OK. It will all work out!
Recipe adapted from Joy the Baker.
Maple Cranberry and Dark Chocolate Scones
Recipe adapted from Joy the Baker.
I will definitely be baking a batch of these soon Liz! Scones are my absolute favorite, and this dark chocolate cranberry combo sounds amazing!
Gotta have a little bit of chocolate in the morning…especially on Christmas! 🙂
Roasted. Cranberries. YES PLEASE.
So so good!
These look amaaaaaaaazing. I want like 3 of them with a cup of coffee, please. While wearing PJs.
Definitely pajama-wearing scones! 🙂
I”m the same way, execute that recipe or forget. haha. Glad you made these! The combo is divine!
Right? My brain is so overloaded that I’ll just be onto the next thing in a few days and totally forget about my original idea. Lol.
These are absolutely awesome! I love the maple syrup in them!
These look amazing!!!
Thank you, friend!
Mmmmm love me some scones!!
Me too! Such a great morning treat!
OMG!! These look incredible!!
OH MY GOSH these are SO gorgeous!!!!!!
Thanks, Lexi! Let me know if you try them!
Fresh OMG – but first roast!! I love how you create, Liz! These are over the top… I’m literally flipping out over here. OMG – chocolate is a must. I think people at the store think I’m weird. I hoard fresh cranberries then stuff them in the freezer. They’re SO good in smoothies – one of my favorite ways every day. But give me a scone. I’ll pass that smoothie right up or have it for later. These would be perfect for Christmas morn or anytime!
You are so sweet, Traci! I hoard cranberries too. They are such a treat to bake and cook with!
This is my first floating kitchen recipe and I am so excited to eat them all. Perfect rainy morning activity to keep us cozy and warm.
Yay! So glad you loved them, Sammy!
These look amaaaaaaaazing.
Thanks! A favorite of mine!
Was wondering if I could roast the cranberries a bit ahead of time. I was thinking of roasting the cranberries in the evening the bake up the scones the next morning.
I’ve never done it that way, but I think it should work out fine.
Thanks for this great recipe! I made them early this am using a measure for measure gluten free flour and added a bit of fresh grated orange zest and they were so good!
Glad to know they came out well with GF flour! Thanks for sharing!