Chocolate-Cranberry Scones

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/3 cup mini chocolate chips
• 1/4 cup finely chopped cranberries
• 1 cup low-fat buttermilk

Makes 12 Scones (1 scone per serving)

1. Preheat oven to 400 F.
2. Whisk together whole wheat flour, all-purpose flour, unsweetened cocoa, sugar, baking powder, baking soda, and salt in a small bowl. With pastry blender or two knives used sciccors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add chips, cranberries, and buttermilk to flour mixture, stirring just until moist dough forms.
3. With floured hands, knead dough, 6-8 times in bowl to bring dough together (dough will be shaggy).
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut into 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
5. Bake until golden brown, about 12 minutes. Transfer to wire rack; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. The original recipe was called whole wheat-buttermilk scones with  a variation of chocolate-cherry scones. I decided to make chocolate-cranberry scones to get into the holiday spirit. These scones are so delicious! They are full of chocolately flavor and soft. The cranberries give the scones a nice tart and a little succulent taste. Leave these for Santa and I promise he'll leave you an extra present.