CHOCOLATE PECAN SCONES
Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Provided by Ina Garten
Yield makes 14 to 16 large scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
WHITE CHOCOLATE SCONES
These are sweet scones and I just adore them with the raspberry jam and whipped cream. A decadent treat!
Provided by Hey Jude
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Lightly grease a baking pan and preheat oven to 400°.
- In a large bowl, combine the dry ingredients.
- Cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated.
- In a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture.
- Mix in the chips.
- Knead dough together, just until mixed.
- This is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough.
- On a lightly floured surface, pat or roll the dough out to about 1-inch thick.
- Cut with a round 2-inch floured cookie cutter.
- Place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown.
- Serve with jam and whipped cream.
Nutrition Facts : Calories 180.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 28.2, Sodium 272.8, Carbohydrate 24.5, Fiber 0.6, Sugar 8.4, Protein 3.7
CHOCOLATE COFFEE SCONES
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
- Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
- Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
- Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.
RASPBERRY & WHITE CHOCOLATE SCONES
Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
- Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
- Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.
Nutrition Facts : Calories 312 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
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.
TRIPLE CHOCOLATE SCONES RECIPE BY TASTY
Here's what you need: heavy cream, large egg, pure vanilla extract, all purpose flour, unsweetened dutch process cocoa powder, granulated sugar, baking powder, salt, unsalted butter, dark chocolate chip, cocoa powder, powdered sugar, milk
Provided by Dhruv Vohra
Categories Desserts
Yield 8 scones
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C) and place rack in center of oven.
- In a small bowl whisk together heavy cream, egg, and vanilla extract.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
- Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
- Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7-inch (18 cm) round and cut into eight wedges. Place them on the baking sheet.
- Bake for about 20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.
- Mix the glaze ingredients together in a bowl. Drizzle on top of the scones (optional).
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 47 grams, Fat 30 grams, Fiber 3 grams, Protein 6 grams, Sugar 27 grams
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
CHOCOLATE SCONES
Enjoy these delicious chocolate scones made using Original Bisquick® mix and drizzled with whipping cream - a perfect treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1 cup of the chocolate chips.
- In small bowl, mix 1/3 cup whipping cream, the vanilla and egg. Add to crumb mixture, stirring with fork until soft dough forms. On cookie sheet, pat dough into 8-inch round. Cut into 10 wedges, but do not separate wedges.
- Bake 15 minutes or until set. Cool 10 minutes; carefully separate wedges.
- In small microwavable bowl, microwave 2 tablespoons whipping cream and remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Drizzle over scones.
Nutrition Facts : Calories 415, Carbohydrate 44 g, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 386 mg
ENGLISH ROYALTY CHOCOLATE CHIP SCONES
These scrumptious scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. Serve with clotted cream or lemon curd.
Provided by MARBALET
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
- Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
- Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.
Nutrition Facts : Calories 167 calories, Carbohydrate 24.6 g, Cholesterol 12.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.3 g, Sodium 180 mg, Sugar 9.9 g
RASPBERRY-WHITE CHOCOLATE SCONES
In this scone recipe, I used dried raspberries to add intense flavor and replaced some of the butter with grated white chocolate. The result? Perfectly textured, tender, and light scones that weren't too delicate or crumbly. Definitely some of the best I've ever had! Serve with a nice cup of tea.
Provided by Chef John
Categories Scones
Time 13h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Line a baking sheet with a silicone liner.
- Place fresh raspberries about 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
- Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
- Grate white chocolate on the fine side of a grater until you have ½ cup.
- Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
- Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
- Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
- Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
- Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
- Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
- Bake in the upper center of the preheated oven until browned, about 25 minutes.
- Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 563.4 calories, Carbohydrate 75.1 g, Cholesterol 95.5 mg, Fat 24.8 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 14.6 g, Sodium 788.2 mg
CHOCOLATE CHIP SCONES
An easy Chocolate Chip Scones recipe
Categories Chocolate Breakfast Brunch Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 scones
Number Of Ingredients 12
Steps:
- Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.
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From kingarthurbaking.com
4.9/5 (44)Total Time 28 minsServings 12Calories 330 per serving
- Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment., To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly., Using a stand mixer equipped with the beater paddle; or a pastry blender, pastry fork, or your fingertips, work in the butter until the mixture is unevenly crumbly., Stir in the chocolate chips., Whisk together the vanilla, egg, and milk., Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist.
- If necessary, add an additional tablespoon or so of milk, enough to make the dough come together., Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet.
- You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them., Divide the dough in half, and place the two pieces onto the baking sheet.
TRIPLE CHOCOLATE SCONES RECIPE - MEL'S KITCHEN CAFE
From melskitchencafe.com
- For the scones: in a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Using the large holes of a box grater, grate the butter into the dry ingredients. Toss to combine so the butter pieces are evenly coated with dry ingredients.
- (An alternative to the box grater is to cut the butter into pieces, add to the dry ingredients and then cut in with a pastry blender or two butter knives until butter is in pea-size pieces. The dough can also be mixed in a food processor.)
CHOCOLATE CHIP SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
- 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 until 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.
HOW TO MAKE CHOCOLATE SCONES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
- Add butter to the dry mix and cut in with a pastry knife until the mixture resembles coarse breadcrumbs. You can also do this step using your fingers.
MOCHA CHOCOLATE SCONES - JOYFOODSUNSHINE
CHOCOLATE SCONES RECIPE | MYRECIPES
From myrecipes.com
- Combine first 5 ingredients; cut butter into dry ingredients with a pastry blender until crumbly. Gradually add 1 cup whipping cream, melted chocolate, and vanilla, stirring with a fork just until dry ingredients are moistened. Knead dough in bowl 3 or 4 times to incorporate any flour or cocoa in bottom of bowl.
- Pat dough into an 8" circle on a parchment-paper lined or lightly greased baking sheet. Cut into 8 wedges, using a sharp knife. (Do not separate wedges.) Brush with 1 tablespoon whipping cream, and sprinkle with turbinado sugar.
BAREFOOT CONTESSA | CHOCOLATE PECAN SCONES | RECIPES
From barefootcontessa.com
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn’t stick to the board. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Re-roll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
DOUBLE CHOCOLATE SCONES - BAKING A MOMENT
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- Place the flour, cocoa, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
THE BEST CHOCOLATE CHIP SCONES RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
- Grate the frozen butter on the large holes of a box grater, then cut the butter into the flour mixture with a pastry cutter. If it's warm in your kitchen, I recommend popping the bowl in the freezer for 10-15 minutes to keep the butter really cold.
TRIPLE CHOCOLATE SCONES SUPREME - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
CHOCOLATE SCONES - SUGAR SALT MAGIC
From sugarsaltmagic.com
- In a food processor, combine the flour, cocoa, icing sugar, baking powder, salt and butter and pulse until it looks like breadcrumbs. (If you don't have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
BEST EVER CHOCOLATE CHIP SCONES - THE BUSY BAKER
From thebusybaker.ca
- Add the flour, sugar, baking powder and salt to a large bowl and whisk together with a fork or a whisk until combined.
- Add the whole milk to a liquid measuring cup along with the egg and whisk with a fork to combine. Set aside.
CHOCOLATE SCONES - SUGAR SPUN RUN
From sugarspunrun.com
- Cut cold butter into 1 Tbsp-sized pieces and then cut in half again. Transfer to a plate and set in the freezer to chill until ready to use.
- In large bowl or in food processor, whisk or pulse together flour, cocoa powder, sugar, baking powder, and salt.
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