CHOCOLATE CHIP SCONES
These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. -Diane LaFurno, College Point, New York
Provided by Taste of Home
Time 35m
Yield 6 scones.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIP SCONES
These are great with a cup of coffee or tea.The texture is similar to a biscuit and not as dry as most scones. They can be frozen and baked at a later date. Amount of servings is an estimate and prep time does not include 45 min. of refridgeration.
Provided by cookiedog
Categories Scones
Time 43m
Yield 11 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour and baking powder in a bowl.
- In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended.
- Fold in the chocolate chips.
- Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart.
- Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).
- Heat oven to 350 degrees.
- Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.
Nutrition Facts : Calories 358.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 95.4, Sodium 130, Carbohydrate 38.5, Fiber 1.4, Sugar 11.5, Protein 6
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
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
Make and share this Chocolate Chip Scones recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Scones
Time 27m
Yield 12 scones
Number Of Ingredients 10
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.
Nutrition Facts : Calories 183.8, Fat 8.6, SaturatedFat 5.1, Cholesterol 31.4, Sodium 252.8, Carbohydrate 24.3, Fiber 1, Sugar 7.5, Protein 3.4
CHOCOLATE PECAN SCONES
Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Provided by Ina Garten
Yield makes 14 to 16 large scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
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.
CHOCOLATE CHIP SCONES
A recipe I found at King Arthur's Flour site and here is the intro they gave: Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren't overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big sigh" moments. For ultra-tender texture, we like to use one of our lower-protein pastry flours in these scones. Use all-purpose if that's what you have; the dough will be a bit stiffer. Scones will still be tasty, just not quite so tender.
Provided by diner524
Categories Breads
Time 35m
Yield 16 3 inch scones/biscuits, 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 246.9, Fat 13.3, SaturatedFat 7.9, Cholesterol 47.1, Sodium 139.2, Carbohydrate 30.5, Fiber 1.3, Sugar 11.9, Protein 3.5
CHOCOLATE CHIP-TOFFEE SCONES
Categories Bread Chocolate Dairy Nut Breakfast Brunch Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms. about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
- Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
CHOCOLATE CHIP SCONES
My husband made these for me for breakfast today. They were very good! One of the things I like about them is that they have a good chocolate flavor without being too-too-chocolatey! They are very light, too. Goes nicely with morning coffee. You can make the glaze ahead of time if you like. Just warm it up before using until it is a good consistency. You can do this in either the microwave or on the stovetop.
Provided by PalatablePastime
Categories Scones
Time 40m
Yield 6 scones
Number Of Ingredients 16
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.
Nutrition Facts : Calories 452.1, Fat 21.3, SaturatedFat 13, Cholesterol 76.3, Sodium 411.1, Carbohydrate 57.9, Fiber 2.2, Sugar 23.7, Protein 7.9
ENGLISH ROYALTY CHOCOLATE CHIP SCONES
These scrumptious scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. Serve with clotted cream or lemon curd.
Provided by MARBALET
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
- Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
- Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.
Nutrition Facts : Calories 167 calories, Carbohydrate 24.6 g, Cholesterol 12.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.3 g, Sodium 180 mg, Sugar 9.9 g
CHOCOLATE CHIP SCONES
An easy Chocolate Chip Scones recipe
Categories Chocolate Breakfast Brunch Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 scones
Number Of Ingredients 12
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.
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