CHOCOLATE CHIP SCONES
Provided by Ree Drummond : Food Network
Time 55m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
- Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
- For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
- Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.
CHOCOLATE CHIP CREAM CHEESE SCONES
Steps:
- 1. Preheat oven to 400°F/200°C
- 2. Line a large baking sheet with parchment paper and set aside.
- 3. In a large bowl cut together the cream cheese and the butter using a pastry cutter or a fork until it's mostly mixed together. It will be very sticky.
- 4. Add in the sugar, flour, baking powder, salt and chocolate chips. Continue cutting the mixture together until combined evenly. Mixture will be crumbly.
- 5. In a small bowl whisk together the egg, vanilla and 1/4 cup milk.
- 6. Pour the milk mixture into the cream cheese mixture and using a wooden spoon stir the dough together. You can use your hands as well to help combine, if necessary. Dough will be stiff.
- 7. Lightly dust a clean counter with flour and turn the dough onto the counter, kneading just until the dough comes together. Note that scone dough is more on the dry side, but should stick together. If it doesn't add 1 teaspoon more of milk at a time until it holds.
- 8. Form the dough into a round disk, about 1-inch thick. If desired press mini chocolate chips into the top of the dough and then brush with remaining 1 tablespoon of milk.
- 9.Using a pizza cutter or a knife cut the dough into 10 wedges.
- 10. Bake for 17-20 minutes until lightly golden and the tops are set.
- 11. Remove from the pan from the oven.
- 12. Whisk together the powdered sugar and milk and drizzle on top.
- 13. Serve warm.
CRANBERRY-CHOCOLATE CHIP SCONES
A quick and easy, lightly sweet treat that only dirties 1 bowl, 1 measuring cup, and 2 butter knives! Lots of options to customize it.
Provided by imaginarysea
Categories Scones
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix flour and sugar together in a bowl. Cut butter into flour mixture using 2 butter knives until it forms coarse crumbs. Stir in chocolate chips and cranberries. Stir in juice, then knead with hands to form a ball of dough.
- Turn dough out onto a floured surface and knead twice, then pat or roll into a 12-inch circle. Using a butter knife, cut circle into 8 pieces. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for about 20 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 43.9 g, Cholesterol 30.5 mg, Fat 13.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 399.5 mg, Sugar 19.6 g
CHOCOLATE CHIP SCONES
These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. -Diane LaFurno, College Point, New York
Provided by Taste of Home
Time 35m
Yield 6 scones.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 241 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM CHEESE SCONES
I adapted this from a savory recipe because they were so good, I thought they would make a wonderful sweet scone.
Provided by MJMommy13
Categories Breads
Time 20m
Yield 16 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
- Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
- Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
- Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
- Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.
Nutrition Facts : Calories 141.4, Fat 5.9, SaturatedFat 3.5, Cholesterol 17, Sodium 267.6, Carbohydrate 19.1, Fiber 0.5, Sugar 3.4, Protein 2.8
CHOCOLATE CHIP AND CRANBERRY SCONES
Great for dessert or a special breakfast! Not quite as dry as most scones and filled with chocolate in every bite!
Provided by KLang436
Categories Bread Quick Bread Recipes Scone Recipes
Time 32m
Yield 11
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
- Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
- Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
- Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
- Bake in the preheated oven until golden brown, 12 to 14 minutes.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 33.6 g, Cholesterol 13.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 237.3 mg, Sugar 16.4 g
CHOCOLATE CHIP SCONES
A recipe I found at King Arthur's Flour site and here is the intro they gave: Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren't overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big sigh" moments. For ultra-tender texture, we like to use one of our lower-protein pastry flours in these scones. Use all-purpose if that's what you have; the dough will be a bit stiffer. Scones will still be tasty, just not quite so tender.
Provided by diner524
Categories Breads
Time 35m
Yield 16 3 inch scones/biscuits, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Lightly grease (or line with parchment) a baking sheet.
- In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
- Whisk together the cream , eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
- Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
- Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you'll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
- Bake the scones for 20 minutes, until they're golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.
Nutrition Facts : Calories 246.9, Fat 13.3, SaturatedFat 7.9, Cholesterol 47.1, Sodium 139.2, Carbohydrate 30.5, Fiber 1.3, Sugar 11.9, Protein 3.5
DOUBLE CHOCOLATE SCONES
Chocolate lovers will adore these moist, decadent scones that won me a blue ribbon in a baking competition. They're perfect for a tea or brunch, and the mix of cocoa and chocolate chips makes them sweet enough for dessert. -Stephanie Sorbie, Glendale, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first 5 ingredients. Cut in cream cheese and butter until mixture resembles coarse crumbs. In another bowl, whisk 1 egg, cream and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. In a small bowl, whisk remaining egg; brush over scones. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 412 calories, Fat 25g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE CHIP SCONES
Surprise your family with these delicious yet easy, coffee-shop style scones for a perfectly sweet, perfectly easy treat any time of day.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 22m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.
- Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar.
- Dip a knife in flour before cutting the scones to prevent the dough from sticking to the knife. Cut dough into 8 equal wedges, cutting into, but not through, the dough. This allows the wedges to bake as one large scone; they'll be moister than scones baked separately. Bake until golden brown.
- Bake about 12 minutes or until golden brown; carefully separate. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg
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