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Chocolate Cranberry Scones

We have been experimenting with new ways to cut back on butter and margarine here at the Vegetarian Underground. These scones substitute Earth Balance Buttery Spread for butter and are very delicious. They make a great breakfast treat, snack, or dessert.Chocolate Cranberry Scones

Makes 8 scones.


  • 1/2 c dried cranberries
  • 2 c unbleached all-purpose flour
  • 1/4 c sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/3 c Earth Balance Buttery Spread
  • 1 large egg
  • 1/2 c plus 2 Tbsp low fat buttermilk
  • 1/2 c semi-sweet chocolate chips


  1. Soak cranberries in enough cold water to cover. Chill the cranberries for 40 minutes; chill all other ingredients and the mixing bowl for 40 minutes.
  2. Preheat the oven to 375 degrees F. Drain the cranberries and set aside. Sift together the flour, sugar, baking powder, salt and nutmeg; stir carefully. Cut in the buttery spread until the mixture looks like coarse meal. In a small bowl beat the egg and mix in the buttermilk. Add this egg mixture to the dry ingredients and blend as little as possible, just until no dry ingredients are seen. Fold in the drained cranberries and chocolate chips.
  3. Dust your work surface lightly with flour. Roll dough to 3/4 inch thick and 6-8 inches in diameter. Cut into 8 equal pieces and place them at least 1/2 inch apart on a baking sheet lined with parchment paper. Brush lightly with more buttermilk and bake 23 minutes, turning baking sheet midway for even browning.

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