Double Chocolate 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.

DOUBLE CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
• Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
• Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
• Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.

CHOCOLATE SCONES

Steps:

• Line a baking sheet with parchment; set aside. In a large bowl, whisk together the flour, cocoa, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Fold in the chocolate.
• Whisk together the whole egg and 1/2 cup plus 1 tablespoon cream. Add egg mixture to the flour mixture; using a rubber spatula, fold in, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together.
• Turn out the dough onto a lightly floured work surface, and gently pat into a 18-by-3-inch rectangle about 1 inch thick. Using a sharp knife or a pastry wheel, cut the rectangle into six 3-inch squares. Place squares about 2 inches apart on the prepared baking sheet. Cover with plastic wrap and freeze until the dough is very firm, at least 1 hour or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
• Preheat the oven to 375°F. In a small bowl, lightly beat the egg yolk with the remaining tablespoon heavy cream; brush over the tops of the scones and sprinkle generously with sanding sugar, if using. Bake, rotating the sheet halfway through, until the sugar on top of the scones turns golden all over, or a cake tester inserted in the center of a scone comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.

DOUBLE CHOCOLATE SCONES

Steps:

• Preheat oven to 450°F Lightly grease a large cookie sheet.
• Stir the flour, sugar, baking powder, and salt in a large bowl to mix well.
• Cut in butter with fingers until texture resembles wet sand.
• In a seperate bowl, beat the eggs and milk.
• Add this mixture and 1/2 of the mini-chips to the dry ingredients.
• Mix well with hands.
• Shape the dough into an 8-inch round on the prepared cookie sheet; dust with flour.
• Score the top of the dough into 8 wedges with a sharp knife.
• Bake for 20 to 25 minutes until golden.
• Let cool.
• Meanwhile, stir the remaining mini-chips and the white chocolate chips into seperate saucepans over very low heat until melted and smooth.
• Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones.
• Let stand for 15 minutes to set the chocolate.
• Cut the scones into wedges along the score lines.

DOUBLE CHOCOLATE SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
• In a large bowl, combine the flours, sugar, baking soda, baking powder and cocoa. Mix well.
• Cut in the cold butter pieces with a pastry blender or two knifes until the butter is in tiny chunks the size of pennies.
• In another bowl beat egg lightly with a fork, add sour cream and mix well. Add wet mixture to middle of dry mixture.
• Add chocolate chips and mix until flour mix is just moistened and forms a ball. You may need to add 1-2 Tbsp milk if dough is too dry.
• Knead a few times and turn dough ball out onto prepared pan.
• Press into a flat circle that is 2" thick.
• With a sharp knife, cut in four "pie" sections, then cut each section in half again.
• Bake in 400F oven for 15 minutes. Cool on pan.