Maple Cranberry Dark Chocolate Scones

I am so excited to see fresh cranberries popping up in my grocery store and couldn’t wait to grab a bag to make these delicious scones! Plus, they were perfect to share during #Choctoberfest! The roasted cranberries with maple are divine and the dark chocolate chips add the perfect touch of sweetness. They are perfect with a cup of coffee on a cool, fall day.

Don’t forget to check out the #Choctoberfest giveaway post and enter today!

1 cup fresh cranberries
2 Tbsp maple syrup, divided
2 1/2 cups flour
1/2 cup quick cooking oats
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
12 Tbsp unsalted butter, cubed and chilled
3/4 cups cold buttermilk
1 egg
1/2 tsp vanilla extract
1/2 cup dark chocolate morsels
2-3 Tbsp sugar

Preheat your oven to 400 degrees. Line a small baking sheet with parchment paper and spread the cranberries on it. Drizzle with 1 tablespoon of maple syrup and roast for 10 minutes. Allow to completely cool before making your scones.

Using a food processor, pulse together the flour, oats, baking soda, baking powder and salt. Add in the butter until coarse crumbs form. In a small measuring cup, whisk together the buttermilk, egg, vanilla and remaining tablespoon of maple syrup. Add to the food processor and mix until the dough just comes together.

Transfer the dough to a large bowl and add in the cool roasted cranberries and chocolate morsels. Mix gently with a wooden spoon until combined. Place the dough on a floured surface and press into a round circle, about 1 inch thick. Cut out scones using a 3 inch biscuit cutter. Place the scones on a parchment lined baking sheet. Sprinkle the tops with sugar.

Bake for 17 to 20 minutes or until the start to turn golden brown on the edges. Allow the scones to cool 10 minutes on the baking sheet and then transfer to a wire rack to completely cool. Enjoy the scones once cooled. Store any leftovers in an air-tight container.

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Source: Floating Kitchen

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