Dark Chocolate Scones Food

DARK CHOCOLATE ORANGE SCONES

Steps:

• Heat your oven to 425 degrees.
• Zest the orange using a microplane. You will need 2 tablespoons of zest. Then slice the orange in half and squeeze out 3 ½ tablespoons of juice. Set aside.
• In a mixing bowl, whisk the flour, baking powder, and salt together. I recommend using a whisk because it will remove any clumps.
• Crack the egg into a one cup liquid measuring cup. Add 2 tablespoon of the orange juice, and whisk to combine. Then add enough milk so that the mixture measure 200 ml (7 ounces). Whisk to combine.
• Next, take a cheese grater, and use the grater to grate the butter into the flour mixture. Then use your fingers to mix the butter into the flour, until it resembles fine breadcrumbs. Stir in the granulated sugar, 2 tablespoons of the orange zest, and the dark chocolate chips.
• Use a fork and stir about ¾ of the milk mixture into the flour mixture. You want the dough to be soft and just slightly sticky. You will have some of the milk mixture leftover, and you will need it later.
• Place the dough on a floured surface and knead gently until the dough is evenly mixed. Use your hands to flatten the dough until it is ¾ of an inch thick. Use a biscuit cutter to form the scones, or use a knife to slice them into triangles.
• Arrange the scones on a parchment lined baking sheet, leaving 2 fingers space between each scone. Carefully brush the tops of the scones with the remaining milk mixture, making sure that none of the milk mixture runs down the sides of the scones.
• Bake the scones for 9-12 minutes, until golden brown.
• Mix up the orange glaze by combining the powdered sugar, remaining orange zest, and remaining orange juice. Let the scones cool for a few minutes, then brush them with the orange glaze.

DARK CHOCOLATE MARZIPAN SCONE LOAF

Steps:

• Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
• In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside.
• In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan.
• In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
• Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.

DARK CHOCOLATE SCONES

Steps:

• Preheat oven to 425 degrees. Grease a cookie sheet or line with parchment paper.
• In a mixing bowl, whisk flour, baking powder, sugar and cocoa powder.
• With a pastry cutter, cut butter into flour mixture until pieces are about pea size.
• Add in vanilla, egg and milk. Mix until incorporated, be sure not to over mix.
• Shape dough into a circular shape. Cut dough into wedges.
• Bake for 10-12 minutes.
• Make glaze by melting chocolate chips and milk over low heat until smooth.
• Drizzle over scones before serving.

COCONUT DARK CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees F.
• Combine flours, sugar, baking powder and salt.
• Cut in butter with a pastry blender.
• Add buttermilk and egg substitute, mix just until moistened.
• Mix in the coconut, chocolate chips and nuts, if desired.
• Divide dough in half. Pat each half into a flat circle and cut into eight wedges each.
• Place on parchment paper on a baking sheet.
• Bake 15 minutes.

HERSHEY'S DARK CHOCOLATE CHIP SCONE

Steps:

• Preheat oven to 375°F.
• Lightly grease 2 baking sheets.
• Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.
• Stir in chocolate chips and nuts, if desired.
• Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
• Turn mixture out onto lightly floured surface.
• Knead gently until soft dough forms (about 2 minutes).
• Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high.
• Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches.
• Cut each rectangle diagonally, forming a total of 24 triangles (rectangles may also be cut crosswise into smaller rectangles, if desired).
• Transfer triangles to prepared baking sheets, spacing 2 inches apart.
• Brush with melted butter and sprinkle with additional sugar.
• Bake 15 to 20 minutes or until lightly browned.
• Serve warm, sprinkled with powdered sugar, if desired.

SPECIAL DARK CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 375°F Lightly grease 2 baking sheets.
• Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.
• Stir in chocolate chips.
• Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
• Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes).
• Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high.
• Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles.
• Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
• Bake 15 to 20 minutes or until lightly browned.
• Serve warm, sprinkled with powdered sugar, if desired.