Chocolate Cranberry Scones Recipe

• 1½ cups Buttermilk
• 1 extra large Egg
• 1 tsp Vanilla Extract
• 5 tbsp granulated Sugar Replacement
• 3½ cups All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Kosher Salt
• 1 tsp Orange Zest
• ½ cup unsalted Butter (very cold and cubed)
• 1/3 cup Chocolate (60%-70% cacao)
• 1/3 cup dried Cranberries
• ¼ cup Heavy Whipping Cream

• Preheat oven to 375 degrees F.
• Combine buttermilk, egg, and vanilla extract in a medium bowl and beat until well mixed.
• Blend flour, baking powder, baking soda, sugar, salt, and orange zest in a food processor on low speed.
• Add cold butter and beat on medium speed until the mixture resembles coarse meal.
• Reduce the speed and blend in buttermilk mixture, until combined.
• Add cranberries and chocolate. Stir once.
• Transfer the dough on a lightly floured working surface and press into a flat square about 3-inch thick.
• Cut into squares and place on pans lined with parchment paper, leaving a spac of about 2 inches in-between.
• Brush with heavy whipping cream.
• Bake on the middle shelves of the oven until the tops turn golden and springy when pressed with a fingertip, for about 20 minutes.
• Serve warm.