English Scones With Chocolate Chunks Recipes

CHOCOLATE CHUNK SCONES

Steps:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.
• In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture is unevenly crumbly.
• In a separate medium bowl, whisk together the heavy cream, eggs and vanilla extract. Add the wet ingredients into the bowl with the dry ingredients, along with the chocolate chunks, and mix until until a moist dough forms.
• Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that's about 3/4-inch thick. Cut the circle into 8 wedges then transfer the scones onto the baking sheet spacing them at least 2 inches apart.
• Brush the tops of the scones with heavy cream then sprinkle them with the sanding sugar (optional). Bake the scones for about 20 minutes until they're pale golden and baked through. Remove from the oven and serve immediately.

ENGLISH SCONES WITH CHOCOLATE CHUNKS

Steps:

• Mix first four ingredients together with a fork like you would pastry dough. Cut the dough till the margarine is pretty much unnoticeable.
• Mix in Chocolate chunks.
• Stir in the cream, if it seems a little dry add a little more cream, but NO more than 1/4 cup.
• Use your hands to roll the dough till all flour is mixed in (adding cream if needed).
• Form into a flat, even circle. Cut into 12 "pie" pieces.
• Place each piece separately on a sprayed cookie sheet allowing enough space for each to raise a bit. Brush tops with more cream. Sprinkle with sugar crystals and bake in a 350 oven no more than 19 minutes. The bottom edges will just be turning brown. DO NOT over bake or they will harden.

CHOCOLATE PECAN SCONES

Steps:

• Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
• Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

CHOCOLATE CHUNK SCONES

Steps:

• Preheat oven to 400°F. Mix flour, 1/3 cup of the sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg and cream with wire whisk until well blended. Add to flour mixture; stir until mixture forms soft dough. Stir in chopped chocolate.
• Place dough on floured surface; knead until dough is no longer sticky. Place on greased baking sheet; pat out dough with hands to 10-inch circle. Score top with sharp knife into 12 wedges. Sprinkle with remaining 1 Tbsp. sugar.
• Bake 23 to 25 minutes or until golden brown. Cut into 12 wedges to serve.