VANILLA CHOCOLATE CHIP MINI SCONES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 24 scones
Number Of Ingredients 13
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Sift together the flour, granulated sugar, baking powder and salt in a bowl. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles crumbs. Mix in the chocolate chips.
- Add the cream to a pitcher, then whisk in the vanilla and egg. Pour the cream mixture into the flour mixture; stir gently with a fork just until it comes together.
- Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll it into about a 12-by-7-inch rectangle, 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheet.
- Bake until the scones are light brown--not golden--about 18 minutes. Allow to cool for 15 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- For the glaze: Add the milk and vanilla to a pitcher and mix together. Mix the confectioners' sugar and salt in a bowl. Add the milk mixture and stir or whisk until completely smooth. Add more confectioners' sugar or milk if necessary to get the consistency the right thickness.
- One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary to completely coat. Put on a cooling rack over a baking sheet. Allow the glaze to set completely, about 1 hour. The scones will keep several days if glazed.
MINI VANILLA SCONES WITH VANILLA BEAN GLAZE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 24 mini scones
Number Of Ingredients 12
Steps:
- For the scones: Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out all the vanilla "caviar" inside. Stir the caviar into the cream. Set aside for 15 minutes.
- Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.
- Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together.
- Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack to cool completely.
- For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.
- Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.
- One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
MINI CHOCOLATE CHIP SCONES
This is the recipe that comes with the nordicware mini scone pan. It makes 16 mini-scones. Or with adding a couple minutes to the cooking time can make 8 regular scones.
Provided by Princess Lisa
Categories Quick Breads
Time 30m
Yield 16 mini-scones, 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F Brush pan with vegetable shortening or butter. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Blend butter into the flour mixture with a pastry blender or two knives. The mixture should look like course meal. Stir in chocolate chips. In a small bowl, combine buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Divide dough evenly among wells in pan. Bake for 13-18 minutes, until golden brown and toothpick comes out clean. Cool 10 minutes in pan. Remove from pan and serve.
Nutrition Facts : Calories 138.3, Fat 6.8, SaturatedFat 4.2, Cholesterol 15.7, Sodium 147.7, Carbohydrate 17.4, Fiber 0.6, Sugar 5.2, Protein 2.2
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 SCONES
Although not a traditional combination, chocolate chips scones are big sellers at the bakery counter. I serve them with a baked omlette for brunch.
Provided by Kathy
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425. Grease 9" glass pie pan.
- In large bowl combine first 4 ingredients.
- Using a pastry blender, cut shortening into mixture until it resembles coarse crumbs.
- Add milk, egg, vanilla and chocolate chips to mixture lightly with a fork until forms a soft dough.
- Turn dough onto lightly floured surface and pat into a 9 inch circle. Don't overwork the dough. Cut into 8 wedges.
- Place wedges into pie pan.
- Sprinkle tops with additional sugar.
- Bake 15-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 316.5, Fat 17.4, SaturatedFat 6.2, Cholesterol 25.4, Sodium 254.3, Carbohydrate 36.4, Fiber 1.5, Sugar 10.6, Protein 5
CHOCOLATE CHIP SCONES
Make and share this Chocolate Chip Scones recipe from Food.com.
Provided by DixieSleepyHead
Categories Scones
Time 33m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425F.
- Grease baking sheet.
- In large bowl, combine flour and sugar.
- With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
- In small bowl, combine milk, egg and vanilla.
- Add to dry ingredients along with chocolate chips and mix with fork until mixture clings together and forms a soft dough.
- Turn dough out onto lightly floured surface and knead gently 5-6 times.
- With lightly floured rolling pin, roll dough into a 7" round.
- Cut into 4 wedges.
- Place scones, 1" apart, on greased baking sheet.
- Pierce tops with tines of fork.
- Bake scones 18-20 min.
- or until golden brown.
- Serve warm.
- Makes 4 scones.
Nutrition Facts : Calories 625.9, Fat 34.9, SaturatedFat 12.3, Cholesterol 57.1, Sodium 828.6, Carbohydrate 70.7, Fiber 2.9, Sugar 21.2, Protein 9.6
VANILLA CREAM SCONES
Scrumptious scones from Cooks Illustrated magazine. The dough is quickly done using the food processor if you wish.
Provided by Annacia
Categories Scones
Time 30m
Yield 16 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Place the flour, sugar, salt, baking powder, and butter in a food processor and plulse everything in 3-second intervals until it resembles course meal, (If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal).
- Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
- divide the dough into 4 equal portions. Make dough to make 4 circles and 16 scones:.
- On a floured surface gently roll one portion at a time into a ball.
- Flatten the ball until your disk is approximately 3/4″ in height.
- Press down the outside of the dough circle so the center is slightly taller.
- Dampen tops of each disk with a 1/2 tsp milk or cream and evenly sprinkle sugar on top of each circle.
- Cut each circle in quarters.
- Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper and bake for 15 minutes or until they are lightly golden brown. Remove scones from baking sheet and cool on a wire rack.
- Serve with butter and jam. Enjoy!
MINI VANILLA SCONES (LIKE STARBUCKS)
I love Starbucks's mini vanilla scones, so much so that I set out to create my own copycat version. After many trials, I think I got it! Like the Starbucks version, these scones are sweet, buttery and vanilla-y, and have a light and tender texture. Full-fat sour cream is the key ingredient, so please do not substitute. To duplicate the Starbucks's version, I topped it with a simple powdered sugar glaze.
Provided by May M
Categories Scones
Time 25m
Yield 16 mini scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400 deg. F.
- Whisk together dry ingredients in a medium bowl.
- Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip:.
- The "grate" method: I grate a block of cold butter against the large holes of a box grater and weigh the butter ribbons to get the amount I need (1 TBL butter = 14 grams, so 5 TBL = 70 grams). Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.
- In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).
- Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).
- Bake for 15 minutes or until golden brown on top.
- PREPARE GLAZE WHILE SCONES ARE BAKING.
- GLAZE:.
- Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
- Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
- Serve immediately. Store cooled scones in an airtight container.
Nutrition Facts : Calories 189.6, Fat 6.9, SaturatedFat 4.1, Cholesterol 28.5, Sodium 170.5, Carbohydrate 30.1, Fiber 0.4, Sugar 17.9, Protein 2.1
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