Chocolate Chip Buttermilk Scones Food

CHOCOLATE CHIP SCONES

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 BUTTERMILK SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture is crumbly; stir in buttermilk just until blended. Stir in chocolate chips; , Turn dough onto a floured surface; knead gently 8-10 times. Pat into a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Remove to wire racks., In a small bowl, combine glaze ingredients until smooth. Drizzle over scones. Serve warm.

CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.

CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425.
• Lightly grease a large baking sheet.
• In a large bowl,combine the flour, baking powder, salt, baking soda, and 2 tablespoons of the sugar.
• With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
• Mix in the chocolate chips with a fork.
• In a cup, beat together the buttermilk and egg, then add them to the flour mixture.
• Mix lightly with a fork until the mixture clings together and forms a ball of soft dough.
• Turn the dough onto a lightly floured surface.
• and knead gently, turning 5 or 6 times.
• With a floured rolling pin, roll the dough into a 1/2-inch thick circle.
• Slice into 12 triangular pieces.
• Lightly brush the tops of the scones with milk and sprinkle with remaining sugar.
• Bake the scones 10 to 12 minutes or until they are golden brown.

CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet.
• Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl.
• Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains.
• Mix in chocolate chips.
• Whisk buttermilk, egg yolk and vanilla in small bowl to blend.
• Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps.
• Gather dough into ball.
• Press dough out on lightly floured surface to 8-inch round; cut round into 6-8 wedges.
• Transfer wedges to prepared baking sheet, spacing 1 inch apart.
• (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F.
• Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
• Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes.
• Serve warm.