Last week I spent some time in the kitchen baking some breakfast items for when our family will be home for Christmas! It's important for me to plan ahead, and put as much as I can in the freezer for the days ahead.
I tried out this new recipe of Chocolate Chip Cranberry Scones, and also made a recipe that I found a few years ago ... Pumpkin Spice Scones. I love scones, and they are easy to make, and also freeze well.
Scones are also great to serve for just one or two ... and having them in the freezer works well as you can just pull them out one at a time, and heat up in the microwave.
Click on the "Source" link under the photo (below), to print recipe ...
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
Yield: 12 servings
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon grated orange peel
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 cup cold butter
- 1 cup plain yogurt
- 1 large egg yolk
- 1⁄2 cup dried cranberries
- 1⁄2 cup semisweet chocolate chips
- Directions Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk yogurt and egg yolk; stir into crumb mixture just until moistened. Stir in cranberries and chocolate chips.
- Turn onto a floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 12 wedges. Place wedges on a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm.
- Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high for 20-30 seconds or until heated through.
- Yield: 1 dozen.