Chocolate Chip Scones With Peanut Butter Glaze Food

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 425° F. 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, egg, and vanilla. 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.
• After removing the scones from the oven, prepare the glaze. In a small bowl, 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 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.

PEANUT BUTTER CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• Scones - In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. If dough seems very crumbly or isn't coming together, add sour cream, 1 tablespoon at a time, until moist enough to come together.
• Add the chocolate chips and fold to combine.
• Turn dough out onto a Silpat or clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into an 8-inch round, approximately 2 inches high.
• With a large knife, slice round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
• Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; it's critical not to overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren't getting too browned.
• Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
• Glaze - In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
• Add the confections's sugar, 2 tablespoons cream, and whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie, which I prefer. If you drizzle the glaze, you'll likely have extra. It will keep airtight in the fridge for up to 1 month; reheat gently in micro before using again. Scones are best fresh, but will keep airtight at room temperature for up to 3 days. I'm comfortable storing glazed items at room temperature, but if you're not, glaze only the scones you plan to consume immediately; I don't recommend refrigerating scones because they'll dry out.

CHOCOLATE CHIP PEANUT BUTTER SCONES

Steps:

• Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
• Cut in the butter and peanut butter. In a small bowl, whisk together the egg, sour cream, milk, and vanilla. Add to the dry ingredients with the chocolate chips and stir gently till barely combined.
• Pat the dough together in the bowl, then dump out onto a floured counter.
• Pat the dough into an 8" circle. Cut into 8 wedges, and place 1" apart on silpat lined or lightly greased cookie sheets. Bake at 400° for about 12 minutes or till golden brown.
• For glaze: Whisk together ingredients and add enough milk to make a thin icing. Place in a ziplock bag and snip the corner. Squeeze the glaze on top of the warm scones.

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

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.

PEANUT BUTTER AND BACON SCONES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
• Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon drippings and reserve.
• Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. Whisk the buttermilk, peanut butter and 1 tablespoon bacon fat in a medium bowl until smooth. Add the chopped bacon.
• Add the buttermilk mixture to the flour mixture and quickly mix with a rubber spatula to form a shaggy dough. Turn the dough out onto a clean work surface and pat into a circle, about 9-inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
• Combine 1 teaspoon of the bacon drippings with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Bake until the tops of scones are lightly golden, about 15 minutes. Transfer to a rack and brush or drizzle with the remaining glaze while they cool. Serve warm or at room temperature.

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-PEANUT BUTTER SCONES

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.

CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°F.
• Line an insulated cookie sheet with parchment paper and set aside.
• Mix together the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
• Using a pastry blender or two knives, cut the butter pieces into the flour until it resembles coarse crumbs.
• Mix in the chocolate chips/chunks, whichever you are using.
• Add the buttermilk and vanilla to the flour mixture, and stir just enough to bring it together, but do not overmix.
• Sprinkle a little flour on your work surface and turn out the dough onto it.
• Knead the dough slightly (just 4-5 times), and pat the dough into a circle about 1 1/2-inches thick.
• Cut the circle into 6 pieces by first cutting it in half, and then into thirds, in wedge shapes.
• Place the scones on the parchment paper.
• Make your egg wash by beating the egg with the milk and gently brushing the tops of the scones (this helps them brown nicely).
• Bake scones in the preheated 400F oven for 20-25 minutes or until they are nicely golden.
• Allow to cool on a wire rack.
• Prepare your glaze by sifting together the confectioner's sugar, the cocoa, and salt in a small bowl.
• Stir in the vanilla and just enough of the hot water to form a thin glaze.
• If the glaze is not thin enough, simply add drops of water a few at a time, mixing well after each addition, until the glaze is as thin as you like it.
• When the scones are completely cool, drizzle the glaze over the scones (it will set and harden as it sits).
• If the glaze sets in the bowl before you get to it, you can warm in over a double boiler on the stove or heat it gently in the microwave and it will thin somewhat.

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 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.