• J. Kolk

Cranberry & Milk Chocolate Scones

The lower Fraser Valley is home to many cranberry farms, in fact, the BC cranberry harvest makes up about 12% of all the North American crop. Recently I visited a lovely cranberry farm in Langley called The Bog. I picked up some of their incredible organic fruit and set off to make some delicious recipes.

First I created a cranberry scone with milk chocolate chunks. This recipe works well because the tart, flavourful fruit is balanced by a sweet creamy chocolate. Check back over the next few weeks for some more cranberry recipes!

Cranberry & Milk Chocolate Scones

makes 8 scones

1/2 cup fresh or frozen cranberries

1/2 cup cold butter

1/2 cup chopped chunks of milk chocolate

2.5 cups Flour

2.5 tsp Baking Powder

2 TBSP Sugar

Pinch of salt

2 large eggs

6-7 TBSP heavy cream

Preheat oven to 400 * C

Mix flour, baking powder and a pinch of salt into a bowl. Cut butter into small cubes, then add to flour and cut with pastry blender together until butter is in small flakes. Rough chop frozen cranberries. Toss cranberries and chocolate into with dry ingredients, then make a well in the center. Wisk eggs and cream together in a small bowl. Stir wet ingredients into dry, and gently mix.

You should have a soft and dry dough, don’t overmix. If your dough is too dry and falling apart add a splash of cream to bring it together.

Gently form dough into eight rounds. place on lined baking sheet.

Bake at 400 C for 16-18 minutes.

I hope you enjoy!

-Jolene Kolk

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