CHOCOLATE CHUNK SCONES
Bake up a better breakfast with a quick and easy recipe for chocolate chunk scones that are light and tender with a crunchy sugar crust.
Provided by Kelly Senyei
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 522 kcal, Carbohydrate 54 g, Protein 7 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 95 mg, Sodium 175 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
QUICK CHOCOLATE DROP SCONES
Make and share this Quick Chocolate Drop Scones recipe from Food.com.
Provided by Nabiha
Categories Scones
Time 15m
Yield 15 scones, 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Sieve the flour, baking powder, sugar and cocoa powder into a large bowl.
- Make a well in the centre of the dry mix and pour in the beaten egg.
- Using a wooden spoon, beat the egg, gradually drawing in the flour. Add the milk a little at a time, while continuously mixing, until a smooth batter is achieved.
- Add the melted butter.
- Melt half the extra butter in a heavy-based frying pan and drop spoonfuls of the batter in the pan.
- Cook for 1 minute or so, until bubbles begin to rise to the surface.
- Flip over, and cook for 1-2 minutes.
- Repeat for the rest of the scones.
- Warm the cherry compote in a small pan.
- Serve the scones with the warm compote and thick cream.
Nutrition Facts : Calories 163.4, Fat 9.5, SaturatedFat 5.7, Cholesterol 52.3, Sodium 235.2, Carbohydrate 17.8, Fiber 1.4, Sugar 6.6, Protein 3.5
HOW TO MAKE PERFECT SCONES
Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
FAST RASPBERRY SCONES
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 g
DROP SCONES (SO EASY)
Make and share this Drop Scones (So Easy) recipe from Food.com.
Provided by MizzNezz
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Grease a cookie sheet.
- Mix flour, 1/3 cup sugar, baking powder, and salt.
- Cut in butter until fine crumbs; food processor is best.
- Place in large bowl; add cranberries and raisins.
- Beat milk and egg with a fork.
- Add milk and egg mixture to flour mixture; stir with fork until moistened.
- Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
- Sprinkle with the 1 Tablespoon sugar.
- Bake 13 minutes or until golden.
- Cool on rack.
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
DROP SCONES
These scones are soooooooo delicious and simple to make. I sent some to my brother in Iraq and all his soldiers loved them!!! These are great because they're not overly sweet, but completely delicious.
Provided by marycate
Categories Scones
Time 27m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 450. Grease or spray a large cookie sheet.
- Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well.
- Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour.
- Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes.
- (You can knead 15-20 times and roll out and cut if you wish -- but I prefer the ease of the drop method.).
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SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (337)Calories 210 per servingTotal Time 58 mins
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Stir in the fruit, chips, and/or nuts, if you're using them., In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.
- Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan., Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
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- Mix vanilla into milk and add to flour. Stir gently until dough comes together. It should be very soft and slightly sticky. If it's too sticky (as in won't even drop off your spoon), add more flour, 1 tablespoon at a time.
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