Chocolate Chip Cranberry Scones

This week our friend was inspired enough by our little Sunday brunch to throw her own Sunday brunch get together. Luckily for her, we all planned out some savory options (unlike ours that featured nearly an all sweat selection) and we shared delicious omelets, hash browns and fruit. My contribution to the party was one of my Red Velvet Cheesecakes (without the frosting) and these simple scones, my first batch ever!
Since this was my first time making scones from scratch, I wanted to go with something a bit more simple to make sure that I didn’t get too ahead of myself. They ended turning out great and they were a big hit at brunch! Everyone seems to want to try chocolate scones so that is next on the list!

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Chocolate Chip Cranberry Scones

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (optional)
8 tablespoons unsalted butter, frozen
1/2 cup (or however much you like) dried cranberries (or raisins)
1/2 cup (or however much you like) semi sweet chocolate chips
1/2 cup sour cream (we substituted with equal parts vanilla greek yogurt)
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cranberries/chocolate chips/raisins.
In a small bowl, whisk sour cream (or yogurt) and egg until smooth.
Using a fork, stir sour cream (or yogurt!) mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper but we did not have any in the house), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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