Fancy Double Drizzled Chocolate Chip Scones Recipes

Steps:

• For the clotted cream: Put the clotted cream in a medium bowl and stir in the grated chocolate and orange zest. Cover and refrigerate for at least 30 minutes.
• For the scones: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the cream, vanilla and egg in a small bowl until smooth.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder and salt. Cut the butter into the dry mixture until it resembles coarse meal. Add the wet ingredients and two-thirds (4 ounces) of the chopped chocolate, and gently mix until a dough just comes together. Transfer the dough to a lightly floured work surface and knead a few times until smooth. Shape into an 8-inch square, about 1 1/2-inches thick, and then cut into 9 equal squares.
• Transfer the scones to the prepared baking sheet, leaving a few inches between. Brush with the remaining 1/4 cup heavy cream. Bake until cracked on top and cooked through, 16 to 20 minutes. Cool on the baking sheet on a rack for 20 minutes.
• Meanwhile, melt the remaining 2 ounces chopped chocolate in a small bowl in the microwave. Whisk in the oil and let sit at room temperature for 5 minutes. Use a fork or small spoon to drizzle the chocolate mixture over the scones. Let set or eat right away, topped with clotted cream and orange marmalade.

Steps:

• Preheat oven to 425 degrees F. Stack two baking sheets together and line top one with parchment paper (if baking scones freeform). Or, spray six to eight 3 1/2 inch individual tart tins with non-stick cooking spray.
• In a food processor, place flour, sugar, salt and baking powder. Process to combine. Add the butter and pulse to cut it into dry mixture. Process until you have a coarse, mealy texture.
• Turn mixture out into a large bowl. Make a well in the center and add egg, vanilla and most of the cream. Stir to make a soft dough. Fold in chocolate chips. Texture should be between a dough and a firm batter. With an ice cream scoop, drop scone dough into tart tins or onto baking sheet.
• Bake until lightly browned (15-18 minutes).
• Remove from oven and cool in tart tins or on baking sheet until slightly cooled, about 15 minutes.
• Place parchment paper or waxed paper under cooling racks; transfer cooled scones to racks. Drizzle both melted chocolates over scones. After the chocolate has set, dust tops of scones with confectioners' sugar. Place scones on serving plate. Serve slightly warm or at room temperature with Creme Fraiche or Devonshire Clotted Cream (optional). Makes 6-8 scones.
• **Tip:
• When melting White Chocolate, be careful not to burn it. White Chocolate or milk chocolate will burn much easier than dark chocolate as they have a much higher milk solid content. When melting white chocolate or milk chocolate, place chocolate in a double boiler on very low heat. Stir constantly, and keep your eye on it continually while melting.

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!

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
• Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
• Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
• Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.