Triple Chocolate Scones With Peanut Butter Glaze Recipes

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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



Triple Chocolate Scones Recipe by Tasty image

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

⅔ cup heavy cream
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 ¾ cups all purpose flour
¼ cup unsweetened dutch process cocoa powder
½ cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, cold, cut into small pieces
⅔ cup dark chocolate chip
¼ cup cocoa powder
½ cup powdered sugar
3 tablespoons milk

CHOCOLATE-PEANUT BUTTER GLAZE

Make and share this Chocolate-Peanut Butter Glaze recipe from Food.com.

Provided by Roxanne J.R.

Categories     Dessert

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4



Chocolate-Peanut Butter Glaze image

Steps:

  • In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
  • Cook, whisking often, until the chocolate is melted and the mixture is smooth.
  • Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Nutrition Facts : Calories 1133.5, Fat 104.5, SaturatedFat 58, Cholesterol 29.9, Sodium 234.4, Carbohydrate 77.4, Fiber 27, Sugar 12.3, Protein 29.9

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

TRIPLE CHOCOLATE SCONES WITH PEANUT BUTTER GLAZE

Categories     Chocolate     Dessert

Number Of Ingredients 17



TRIPLE CHOCOLATE SCONES WITH PEANUT BUTTER GLAZE image

Steps:

  • Preheat oven to 400 F. Line a baking sheet with parchment paper. Add the milk chocolate, cocoa powder and sugar to the bowl of your food processor. (You'll need a fairly big food processor - mine is 14 cups. If yours is smaller, I might switch to a stand mixer after grinding the chocolate.) Pulse until the chocolate is finely ground. Check the consistency of the mixture after every few pulses- overprocessing will cause the chocolate to melt. Add the flour, baking powder and salt to the food processor and pulse 5 or 6 times to mix completely. Add the butter cubes and pulse until the mixture resembles coarse meal, about 10-12 pulses. Add the bittersweet chocolate to the bowl (don't pulse to incorporate yet). In a measuring cup combine the egg and milk and use a fork to break up the egg and incorporate. Add this mixture to the food processor and pulse 3 or 4 times to incorporate in the dough. The dough will not have come together completely yet, that's fine. Turn the dough out onto a lightly floured work surface. Fold it over on itself a few times to bring it together. Divide the dough into 3 equal pieces. Shape each into a 5-inch disk. Cut each disk into 4 wedges. Transfer the scones to the prepared baking sheet, leaving about 1 1/2 inches between them. (I froze mine for about 15 minutes here, just to be sure the ingredients were cold and the scones would maintain their shape, but you don't have to.) Bake for about 15 minutes, or until the scones have risen and are slightly firm to the touch on top. To make the glaze: Combine the peanut butter and butter in a small saucepan and set over medium-low heat. Whisking frequently, cook until the mixture is melted and smooth. Remove the pan from the heat and add the confectioners' sugar and vanilla. Whisk until smooth and combined, then gradually add the milk until you reach a thick, but pourable, consistency for glazing. Drizzle over the scones and allow to set.

Scones:
3 oz milk chocolate, cut into 1/4-inch pieces
1/4 cup Dutch process cocoa powder
1/3 cup sugar
2 2/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 12 pieces
6 oz bittersweet chocolate, cut into 1/2-inch pieces
1 large egg
3/4 cup milk
Glaze:
1/4 cup peanut butter
2 tablespoons unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-2 tablespoons milk

CHOCOLATE-PEANUT BUTTER SCONES

This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit.

Provided by Vaiva Razgaitis

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 12

Number Of Ingredients 7



Chocolate-Peanut Butter Scones image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
  • Scoop batter onto a baking sheet using a 1/2-cup scoop.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 30.4 g, Cholesterol 34 mg, Fat 14.3 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 216.2 mg, Sugar 12.3 g

2 cups all-purpose flour
½ cup chocolate chips
½ cup peanut butter chips
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups heavy cream

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!

Provided by Realtor by day

Categories     Scones

Time 23m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 15



Chocolate Chip Scones With Peanut Butter Glaze image

Steps:

  • for the chocolate chip scones:
  • Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
  • With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
  • Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
  • for the peanut butter glaze:
  • After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
  • I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.

2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cold & cut into 1/2-inch pieces
3/4 cup semi-sweet chocolate chips (I like Guittard brand.)
1/2 cup buttermilk (Use buttermilk only, do not substitute.)
1 large egg, lightly beaten
1 teaspoon vanilla
1 tablespoon milk
3/4 cup sifted powdered sugar
2 tablespoons milk
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

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