Light Chocolate Chip Scones Recipes

CHOCOLATE CHIP SCONES

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the chocolate chips. Set aside.
• In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
• Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
• Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn't have to be smooth. Rough and shaggy is good.
• Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
• Brush the tops of the scones with more buttermilk and sprinkle with coarse sugar if using.
• Bake for 20 minutes or until golden brown.

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.

ENGLISH ROYALTY CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
• Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
• Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

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 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.