Bake Up a Batch of Cranberry Chocolate Chip Scones for Breakfast

I am one of those people who is obsessed with scones.

Vertical image of triangular homemade scones with scattered whole cranberries and chocolate chips, on a brown wood background, printed with orange and white text.

This love stems from being brought up in a family that would have brunch every Sunday. My grandmother was a big-time cook and baker, so every weekend we would gather around my grandparents’ dining room table for a delicious meal.

Scones were one of my grandmother’s favorite things to bake. Those warm little treats were always so tender and soft, they would literally melt in your mouth.

Alongside a large cup of coffee, it was one of my favorite ways to enjoy the company of my family.

Vertical overhead shot of triangular homemade scones, fresh red cranberries, and chocolate chips, on a striped wood table.

From a young age, I was an avid student of my grandmother’s, and I loved learning how to bake these gorgeous little goodies. They were an easy breakfast baked good to whip up (and even easier than most recipes for a clumsy child like myself).

Thankfully, getting flour everywhere is just part of the process when you’re making scones, so it’s okay if things get a little messy. It’s just part of the fun! Right?

I have carried this love well into adulthood, baking batches of them just about every single week with new flavor combinations.

Top-down shot of several homemade scones on a wood surface with red whole cranberries and chocolate chips.

That’s the beauty of this recipe – you can easily make up different flavor combinations. Whether it’s fresh blueberries and maple syrup, chocolate, zingy citrus, or nuts, there’s really no limit to the possibilities that you can cook up with the simple and straightforward base recipe that you have right here.

For fall, I love our pumpkin spice recipe. But this combination of cranberries and chocolate chips is exactly what I crave for a tangier taste. The tart fruit alongside the gooey melted chocolate chips brings up all of those fall feelings. And the scones themselves are soft and sumptuous.

You get a pretty sprinkle of cinnamon sugar on top that brings the added depth of warming spices, as well as a little crunch on the golden brown tops of the scones.

A woman's hand with red manicured nails holds a scone up to the camera. A bite has been taken out of it to show the interior crumb. With more of the baked goods, whole cranberries, and chocolate chips on a brown surface in soft focus in the background.

I like to make these on a Sunday morning as a little homage to the tradition that my grandparents used to have. The best part is that a batch makes enough for you to eat a few on Sunday, and then you can enjoy the leftovers throughout the busy week ahead.

If you have 30 minutes, these are easy to make, and you can keep them stored in an airtight container at your office or in your pantry to have a grab-and-go breakfast at the ready. Plus, they pair well with every caffeinated beverage on the planet.

Closely cropped overhead shot of seven triangular scones scattered among whole cranberries and chocolate chips on a brown wood surface.

The fun of making these scones is that you can really get your hands in there to bring the dough together. Don’t be afraid to set aside the utensils and dig in!

Of course, there’s no kneading necessary with this recipe, and you don’t want to handle the dough too much. It’s just a little bit of dough handling to get your hands a little messy, but not too messy.

As they bake, your home will fill with a sweet scent. And the moment they come out of the oven, you are going to want to shove them all right in your mouth.

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A stack of four scones is in the foreground, with scattered whole cranberries and chocolate chips, and more of the baked goods and fruit in shallow focus in the background, on a wood surface.

Cranberry Chocolate Chip Scones

  • Author: Meghan Yager
  • Total Time: 28 minutes
  • Yield: 16 scones 1x


Wake up on the right side of the bed with cranberry chocolate chip scones recipe. Tangy fruit plus melted chocolate makes for a delightful morning treat.


  • 1 cup fresh cranberries, coarsely chopped
  • 2 Tbsp packed light brown sugar
  • 2 cups all-purpose flour
  • 1/3 cup plus 1 Tbsp sugar, divided
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 8 Tbsp chilled butter, cut into pieces (one stick)
  • 1/2 cup semi-sweet chocolate chips
  • 1 egg, beaten
  • 1/2 cup heavy cream (or whole milk)
  • 1 tsp cinnamon
  • 1 egg white


  1. Preheat oven to 400˚F.
  2. In a small bowl, combine chopped cranberries and brown sugar. Set aside.
  3. In a large bowl combine flour, 1/3 cup sugar, baking powder, and salt. Stir well with a whisk.
  4. Using a pastry blender or two knives, cut in butter. Continue until the butter is nearly incorporated and the mixture is crumbly – the largest crumbs should be the size of small peas.
  5. Add sugared cranberries and chocolate. Stir to combine.
  6. In a separate bowl, whisk together egg and cream. Add egg mixture to flour mixture and stir lightly with a spatula to combine – do not over mix.
  7. Place on a lightly floured work surface and divide into two equal balls. Gently flatten each to form a disc approximately 1 inch thick. Cut each disc into 8 wedges, similar to cutting a pizza.
  8. Transfer wedges to two baking sheets lined with parchment paper. In a small bowl, combine cinnamon and remaining sugar. Brush tops with egg white and sprinkle with cinnamon sugar.
  9. Bake 15-18 minutes, or until the tops are golden brown. Cool completely on wire racks. Store in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Scones
  • Method: Baking
  • Cuisine: Breakfast

Keywords: cranberry, chocolate chip, scone, Thanksgiving, Christmas, fall

Cooking By the Numbers…

Step 1 – Chop Cranberries, Cube Butter, Beat Egg, and Measure Remaining Ingredients

Chop the cranberries, and set them aside. You’re going to need a little patience to do this, since they like to bounce all over the place, or scoot out of the way. Frozen and defrosted cranberries are fine to use for this recipe as well.

A small glass bowl is filled to the brim with whole fresh cranberries, on a beige background.

Cut one stick of chilled butter into small cubes. Add these to a bowl and set in the refrigerator until you’re ready to use them.

Beat an egg in a small bowl, and set aside.

Measure all remaining ingredients and set out in the order listed in the ingredients list.

Line two baking sheets with parchment paper or silicone baking mats. Preheat oven to 400˚F.

Step 2 – Combine Cranberries and Brown Sugar

Add the chopped cranberries and brown sugar to a small bowl.

Chopped fresh cranberries in the bottom of a large stainless steel mixing bowl, on a beige surface.

Stir together to coat the cranberries well.

Step 3 – Combine Dry Ingredients

Add the flour, 1/3 cup sugar, baking powder, and salt to a large mixing bowl.

A metal whisk stirs a flour mixture for baking in a large stainless steel bowl, on a beige surface.

Whisk together well.

Step 4 – Cut in Butter

Cut the butter into the flour mixture using a pastry cutter or two knives.

Cubes of chilled butter are scattered on top of a dry flour mixture in a stainless steel bowl.

Continue until crumbly and the butter is almost completely incorporated. The largest pieces of butter should be the size of small peas.

half of the area of the bottom of a stainless steel bowl is filled with flour, a quarter is filled with chocolate chips, and the remaining quarter is filled with chopped fresh cranberries, on a striped wood surface.

Don’t be afraid to use your fingers to pinch together larger pieces of butter to make them small enough.

Chopped fresh cranberries and chocolate chips coated in a flour mixture in a stainless steel mixing bowl.

Add the sugared cranberries and chocolate chips to the mixture. Stir to combine.

Step 5 – Combine Wet Ingredients

Add the heavy cream to the bowl with the beaten egg and stir to combine.

Cream and other liquid ingredients to make a batter fill a stainless steel mixing bowl with a ring handle, on a beige surface.

Add the egg mixture to the bowl with the flour and cranberry mixture.

Cranberry and chocolate chip scone dough in a stainless steel mixing bowl.

Stir lightly with a spatula, making sure not to over-mix.

Step 6 – Shape Dough

Two portions of cranberry and chocolate chip scone dough are portioned into round discs on a floured wood kitchen work surface.

Turn the dough out on a lightly floured work surface. Divide it into two equal balls, and gently press each into a disc that is about 1 inch thick.

Scone dough ready to baking, shaped into two discs that are sliced into eight wedges each, on a floured wood kitchen work surface.

Cut each disc into 8 even wedges.

Step 7 – Bake

Arrange the dough wedges on the baking sheets, with a little space in between each.

Six triangular cranberry and chocolate chip scones arranged in rows on a well-used white silicone baking mat with a blue border.

In a small bowl, stir together the cinnamon and remaining sugar. Brush the tops of the scones with the egg white, using a pastry brush. Sprinkle the top of each with cinnamon sugar.

Bake for 15-18 minutes, or until the tops are golden brown. Serve warm.

Raw scone dough studded with cranberries is shaped and arranges in rows of two each on a white and blue silicone baking mat.

Once they have cooled completely, you can store these scones in an airtight container at room temperature for up to 5 days.

How Can You Change Up This Recipe for Each Season?

Like I mentioned before, this recipe is pretty simple to modify according to the season.

Obviously, you need to try this flavor combination first so you can check out the balance of tangy sweetness. But as the seasons change, you can incorporate different flavors.

Try dark chocolate chips and orange zest for winter. It tastes like one of those chocolate oranges – remember devouring those as a child? Another combination that I love is blueberries and lemon zest for spring, or simply blackberries, or chopped strawberries and white chocolate chips for summer. Our grapefruit oat scones recipe is another tasty combo you’ll enjoy to eat in the mornings.

A stack of four scones is in the foreground, with scattered whole cranberries and chocolate chips, and more of the baked goods and fruit in shallow focus in the background, on a wood surface.

Simply use the same amounts of chopped fruit (no need to chop the blueberries) and chocolate chips (or nuts) as listed in this recipe. Have fun with it!

When you eat these scones, what beverage would you want to drink alongside them? Tell us in the comments below, and be sure to rate the recipe when you try it as well.

And if you’re loving cranberries, try some more of these tasty recipes:

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 14, 2010. Last updated: October 16, 2023 at 10:41 am. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

1 thought on “Bake Up a Batch of Cranberry Chocolate Chip Scones for Breakfast”

  1. Fresh cranberries are starting to appear in our HEB in Texas and I bought a bag on a lark. And I used them for a batch of these scones. They didn’t last past the morning! I thought I would have some left to take to work lol. Thanks for the recipe!


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