Ts Chocolate Chip Scones Food

CHOCOLATE CHIP SCONES

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

Steps:

• Heat oven to 425. Grease 9" glass pie pan.
• In large bowl combine first 4 ingredients.
• Using a pastry blender, cut shortening into mixture until it resembles coarse crumbs.
• Add milk, egg, vanilla and chocolate chips to mixture lightly with a fork until forms a soft dough.
• Turn dough onto lightly floured surface and pat into a 9 inch circle. Don't overwork the dough. Cut into 8 wedges.
• Place wedges into pie pan.
• Sprinkle tops with additional sugar.
• Bake 15-18 minutes or until golden brown. Serve warm.

CHOCOLATE CHIP SCONES

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.

CHOCOLATE CHIP SCONES

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.

CHOCOLATE CHIP SCONES

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 6-8 wedges.
• Transfer wedges to prepared baking sheet, spacing 1 inch apart.
• (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F.
• 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.

CHOCOLATE CHIP SCONES

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.

CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees F.
• Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
• Fold the chocolate chips into the batter. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in thirds (width-wise), then cut again length-wise down the middle, giving you 6 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
• Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown.
• While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.

CHOCOLATE CHIP SCONES

Steps:

• In a bowl, whisk together the eggs and buttermilk.
• Set aside.
• In a large bowl, combine flour, sugar, oats, salt, baking soda, cinnamon and baking powder.
• Cut in the cold butter until mixture resembles coarse meal.
• Add chocolate chips and mix.
• Gently stir in the egg/buttermilk mixture and stir just until soft dough forms. Don't overmix.
• Using a cookie scoop, drop dough about 2 inches apart onto well greased baking sheets. I put 12 on a sheet and use four sheets for a full batch.
• Bake at 375 degrees for 7 minutes.
• Rotate pans and bake another 5-7 minutes.
• Serve warm or cooled.
• Will keep for several days if kept in an air tight container.

T'S CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400 degrees. Spray 2 cookie sheets with nonstick spray.
• Mix together in one bowl all the ingredients but the chocolate chips. Then fold in the chocolate chips.
• Mound the scones on the baking sheets leaving some space in between. Bake for 10-12 minutes or until starting to brown.