Chocolate Chip Cream Cheese Scones Food

CHOCOLATE CHIP CREAM CHEESE SCONES

Steps:

• Preheat oven to 400°F/200°C
• Line a large baking sheet with parchment paper and set aside.
• In a large bowl cut together the cream cheese and the butter using a pastry cutter or a fork until it's mostly mixed together. It will be very sticky.
• Add in the sugar, flour, baking powder, salt and chocolate chips. Continue cutting the mixture together until combined evenly. Mixture will be crumbly.
• In a small bowl whisk together the egg, vanilla and 1/4 cup milk.
• Pour the milk mixture into the cream cheese mixture and using a wooden spoon stir the dough together. You can use your hands as well to help combine, if necessary. Dough will be stiff.
• Lightly dust a clean counter with flour and turn the dough onto the counter, kneading just until the dough comes together. Note that scone dough is more on the dry side, but should stick together. If it doesn't add 1 teaspoon more of milk at a time until it holds.
• Form the dough into a round disk, about 1-inch thick. If desired press mini chocolate chips into the top of the dough and then brush with remaining 1 tablespoon of milk.
• Using a pizza cutter or a knife cut the dough into 10 wedges.
• Bake for 17-20 minutes until lightly golden and the tops are set.
• Remove from the pan from the oven.
• Whisk together the powdered sugar and milk and drizzle on top.
• Serve warm.

CREAM CHEESE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside.
• Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
• Bake 15-18 minutes or until edges are slightly browned. Enjoy!

DOUBLE CHOCOLATE SCONES

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 5 ingredients. Cut in cream cheese and butter until mixture resembles coarse crumbs. In another bowl, whisk 1 egg, cream and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. In a small bowl, whisk remaining egg; brush over scones. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve warm.

CHOCOLATE CHIP CREAM CHEESE SCONES

Steps:

• Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
• In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
• Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. Add the cream cheese and repeat.
• Add the chocolate chips and combine.
• Make a well in the center of the dry ingredients and add the vanilla and 1 cup of the buttermilk. Begin to stir and add the last 1/4 cup slowly, you may not need all of it. The mixture should not be too wet.
• Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
• Bake the scones for 12-15 minutes or until lightly browned. Remove from oven and allow to cool.
• Combine all of the ingredients in a small bowl and mix until smooth.
• If the glaze is too thick you can add a small amount of milk or heavy cream until it is your desired consistency.
• Use a fork or a spoon to drizzle the glaze over the scones.

CHOCOLATE CHIP SCONES

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.

CHOCOLATE CHIP CREAM CHEESE SPREAD

Steps:

• Let Cream cheese sit at room temp for a little while to soften a bit.
• Blend Everything together in an electric mixer or by hand until well blended.
• Keep refrigerated up to two weeks. Enjoy!

CHOCOLATE CHIP SCONES

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

CHOCOLATE CHIP AND CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
• Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
• Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
• Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes.