Special Dark Chocolate Chip Scones Recipes

Steps:

• Preheat oven to 400 degrees F.
• Combine flours, sugar, baking powder and salt.
• Cut in butter with a pastry blender.
• Add buttermilk and egg substitute, mix just until moistened.
• Mix in the coconut, chocolate chips and nuts, if desired.
• Divide dough in half. Pat each half into a flat circle and cut into eight wedges each.
• Place on parchment paper on a baking sheet.
• Bake 15 minutes.

Steps:

• Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
• In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside.
• In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan.
• In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
• Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.

Steps:

• Heat oven to 375 degrees F. Lightly grease 2 baking sheets.
• Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.
• Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
• Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough into 4 1/2 x 16-inch rectangle about 1 1/4 inches high. Divide rectangle into 12 smaller rectangles each measuring 1 1/2 by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles (see note). Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
• Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

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.