Hersheys Dark Chocolate Chip Scone Food

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.

"HERSHEY'S SPECIAL DARK "CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter and shortening in large bowl until well blended.
• Add brown sugar and granulated sugar; beat thoroughly. Add sugar and vanilla, beating until well blended.
• Combine flour, baking soda & salt; gradually beat into butter mixture.
• Stir in chocolate chips and nuts, if desired.
• Drop by teaspoons onto greased cookie sheet.
• Bake 10-12 minutes or until lightly browned.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Serve with ice cold milk and enjoy.

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.

HERSHEY'S® WHITE CHOCOLATE CINNAMON SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
• Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
• In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
• Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
• Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.