Bisquick Cherry Chocolate Chip Scones Food

BISQUICK CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425°F Spray cookie sheet with cooking spray (I skip this and use parchment or silpat). Stir Bisquick mix, 3 TBS sugar, and chocolate chips together, form a well in this mix. Pour in the 1/3 whipping cream, vanilla, and egg stir till soft dough forms( if it seems a little dry add 1-2 TBS more of whipping cream).
• Split the dough in half and form two circles about an inch to an inch and a half thick. Brush top of the circles with additional 1TBS cream and sprinkle with sugar (hint: if you are out of brushing cream I love to use a bit of flavored coffee creamer). Cut each circle into eight wedges but, do not separate.
• Bake about 12 minutes or till golden brown (always check that the center is done , if not bake a few more min.). When done pull from oven a let rest a minute or two, cut into prescored wedges and serve warm. ENJOY!

BISQUICK SCONES (EASY RECIPE)

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Grease a cookie sheet with non-stick spray or shortening or line it with parchment paper.
• In a large bowl, combine the Bisquick mix, chocolate chips, whipping cream, sugar, egg, and vanilla until a smooth dough forms.
• Form the dough into an 8-inch circle and place it on the cookie sheet. Brush it with whipping cream and sprinkle with sugar.
• Coat a knife with flour and use it to cut the dough into 8 equal wedges, without slicing all the way through. (You'll bake the entire dough as one large scone.)
• Bake until golden brown, about 12 minutes. Let the scones cool slightly for 5 minutes then transfer onto a cooling rack. Divide into 8 wedges. Serve warm and enjoy!

CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.
• Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar.
• Dip a knife in flour before cutting the scones to prevent the dough from sticking to the knife. Cut dough into 8 equal wedges, cutting into, but not through, the dough. This allows the wedges to bake as one large scone; they'll be moister than scones baked separately. Bake until golden brown.
• Bake about 12 minutes or until golden brown; carefully separate. Serve warm.

BISQUICK HEART SMART® CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with foil.
• In large bowl, stir together Bisquick mix, 1/4 cup of the sugar and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Add 2/3 cup half-and-half, the chocolate chips and egg white; stir just until dry ingredients are moistened. Drop dough by 1/4 cupfuls onto cookie sheet; place in freezer 5 minutes.
• In small bowl, beat egg yolk and 1 tablespoon half-and-half; brush over tops of scones. Sprinkle with remaining 1 tablespoon sugar.
• Bake 12 minutes or until golden. Immediately remove from cookie sheet to cooling rack. Serve warm.

CHERRY CHIP SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in the cherries and chips.
• On a greased baking sheet, pat the dough into a 9 inch circle. Cut into 8 wedges; seperate wedges. Brush with the remaining milk. Bake at 400 for 20-25 minutes or until golden brown. Serve warm.

CHERRY-CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400 . Spray cookie sheet with cooking spray.
• In medium bowl, mix flour, sugar, baking soda and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in yogurt, cherries and chocolate chips (dough will seem a little crumbly).
• On lightly floured surface, shape dough into a ball. Knead dough lightly 10 times. Divide dough in half. On cookie sheet, pat each half of dough into 6-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
• Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to rack. Carefully separate wedges. Cool 10 minutes. Serve warm.

DARK CHOCOLATE CHUNK AND CHERRY SCONES

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
• In large bowl, mix flour, baking powder, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs. In medium bowl, beat 1 of the eggs with fork. Stir in whipping cream and vanilla. Stir in chocolate chunks and cherries until combined. Pour over crumb mixture; stir just until moistened (do not overmix).
• Place dough on lightly floured surface. Knead lightly 4 times; pat into 7-inch circle, about 1 inch thick. Transfer to cookie sheet. In small bowl, beat remaining egg; stir in water. Brush egg mixture lightly over top of dough; discard any remaining egg mixture. Cut into 8 wedges; separate slightly so wedges aren't touching.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack; cool 10 minutes. Serve warm.