Chocolate Dessert Scones Food

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 DESSERT SCONES

Steps:

• Preheat oven to 400.
• Spray baking sheet with nonstick spray.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Cut in the butter until the mixture resembles large crumbs.
• Stir in the chocolate.
• Mix in the orange juice to form the dough (sometimes you may need more orange juice) Turn out the dough on a floured surface.
• Roll or pat into a 9" circle about half an inch thick.
• Cut into 4 large wedges and transfer to baking sheet.
• Bake until golden, about 12-15 minutes.
• I use this for strawberry shortcake or top with ice cream.

CHOCOLATE COFFEE SCONES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
• Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
• Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
• Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.

CHOCOLATE SCONES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1 cup of the chocolate chips.
• In small bowl, mix 1/3 cup whipping cream, the vanilla and egg. Add to crumb mixture, stirring with fork until soft dough forms. On cookie sheet, pat dough into 8-inch round. Cut into 10 wedges, but do not separate wedges.
• Bake 15 minutes or until set. Cool 10 minutes; carefully separate wedges.
• In small microwavable bowl, microwave 2 tablespoons whipping cream and remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Drizzle over scones.

SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

CHOCOLATE SCONES

Steps:

• 1. Heat oven to 375 and place rack in center. Line baking sheet with parchment paper.
• 2. Whisk four, sugar, cocoa, bp, & salt in large bowl til combines.
• 3. Add butter, cut in til butter is pea size and coarse.
• 4. Whisk together egg and cream in separate bowl. Pour into dry ingredients and stir til the dough just comes together.
• 5. Gently & briefly knead dough. Add nuts and knead gently to incorporate.
• 6. Gently flatten into a disc. Cut dough into 6-8 wedges or cut into small circles and place on prepared sheet.
• 7. Bake 18-20 minutes rotating halfway through. Do NOT overbake.
• 8. Transfer to wire rack to cool.
• 9. Sprinkle powdered sugar over top.