CHOCOLATE-ALMOND SCONES
The rich chocolate and almond flavor of these scones is perfect for breakfast, brunch or a snack anytime you want.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 27m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
- Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate.
- Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg
ALMOND CHIP SCONES
For bridal showers or other special occasions, I often triple the recipe for these moist scones. You can try blueberries instead of chocolate chips and almonds. Or cut the dough into strips like biscotti, bake them and dip them into coffee.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times. , On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges. , Bake at 425° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 595 calories, Fat 35g fat (19g saturated fat), Cholesterol 178mg cholesterol, Sodium 707mg sodium, Carbohydrate 61g carbohydrate (17g sugars, Fiber 4g fiber), Protein 12g protein.
DOUBLE CHOCOLATE-CHERRY SCONES
These are so decadent tasting, but surprisingly have very little chocolate! The bonus they cook rather quick! I use black onyx cocoa powder from the Savory Spice Shop®- it allows for a much deeper, darker, and richer chocolate taste that regular Dutch processed cocoa powder just doesn't have.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 44.6 g, Cholesterol 25.5 mg, Fat 8.6 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 252.1 mg, Sugar 15.7 g
CHOCOLATE CHERRY ALMOND SCONES
Biscuit-like scones studded with dried cherries and bittersweet chocolate make a wonderful addition to a bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flour, 5 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Stir in cherries and chocolate. In small bowl, beat egg, 1/2 cup plus 3 tablespoons of the milk and the almond extract with whisk; add to flour mixture, stirring just until moistened. (Dough will be sticky.)
- On cookie sheet, pat dough with floured hands into 8-inch round. Cut round into 12 wedges, but do not separate. Brush dough with remaining 1 tablespoon milk; sprinkle with 1 teaspoon sugar and the almonds.
- Bake 15 minutes or until golden brown. Carefully separate wedges; serve warm.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg
CHOCOLATE ALMOND SCONES
Make and share this Chocolate Almond Scones recipe from Food.com.
Provided by Zaney1
Categories Scones
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Combine flour, baking powder, sugar and salt.
- Cut in butter until it resembles course meal.
- Add 2 eggs (1 egg is reserved for later use), almond extract and cream.
- Stir until soft dough forms; mix in chocolate chips and toasted almonds.
- Pat out dough until 3/4 inch thick.
- Cut into diamond shape; brush with reserved egg.
- Place on baking pan coated with cooking spray.
- Bake for 10 minutes until lightly browned.
- Serve warm.
WHITE CHOCOLATE ALMOND SCONES
A friend of mine served these at a playgroup coffee date several years ago. I finally got around to making them again today. They are so yummy!
Provided by Chef Doozer
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt with a pastry blender until mixture resembles fine crumbs.
- Stir in one egg, almond extract, and half and half. (Can add more half and half if the dough isn't coming away from the bowl.)
- Add white chocolate chips and almonds. I find it easiest to mix the dough with my hands.
- Take the dough in your hands and form 8 large balls. Set the balls on an ungreased cookie sheet. They don't have to be smooth -- the dough will be sticky to work with.
- Brush scones with egg white.
- Bake for 10-12 minutes or until golden brown.
- Immediately remove from the cookie sheet and cool on a cooling rack.
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