Double Chocolate Scones Recipes

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.

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.