Special Dark Chocolate Chip Scones Recipes

SPECIAL DARK CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 375°F Lightly grease 2 baking sheets.
• Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.
• Stir in chocolate chips.
• Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
• Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes).
• Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high.
• Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles.
• Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
• Bake 15 to 20 minutes or until lightly browned.
• Serve warm, sprinkled with powdered sugar, if desired.

SPECIAL DARK® CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 375 degrees F. Lightly grease 2 baking sheets.
• Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.
• Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
• Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough into 4 1/2 x 16-inch rectangle about 1 1/4 inches high. Divide rectangle into 12 smaller rectangles each measuring 1 1/2 by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles (see note). Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
• Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

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.