Chocolate Chip Cream Cheese Scones Recipes

CHOCOLATE CHIP CREAM SCONES

Steps:

• Preheat the oven to 425 °F.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
• If the butter is frozen, grate it using a box grater. Otherwise, cut the butter into small cubes.
• Toss the butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
• Whisk together the heavy cream, egg, and vanilla (if using) in a small bowl.
• Slowly add the heavy cream mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. Use the bowl scraper to push the dough into a ball in the bowl, then turn the dough out onto a lightly floured surface and shape it into a flattened disk about 1-inch high.
• Sprinkle some of the chocolate chips on the dough, then fold the dough over them. Flatten the dough and reshape into a disk. Do this "fill and fold" method a few times until you have enough layers of your mix-in incorporated into the dough. Reserve some of the chocolate chips to press into the surface of the scones before baking.
• Use a bench scraper to release the disk from the mat. Cover the dough with plastic wrap, and chill for at least 20 minutes or up to overnight to let the butter firm up again.
• For wedge-shaped scones: Unwrap the chilled dough and place it on a half sheet baking pan covered in a Silpat silicone mat or parchment paper. Cut the disk into wedges using the bench scraper and place the wedges about 2-inches apart.
• For cut scones: The unwrap the chilled dough and place it on a lightly floured work surface. Use a 3-inch round cookie cutter (or whatever size or shape you desire) to cut out shapes. Gather and cut the leftover dough again as needed, but hopefully not more than 2 times. Transfer the cut scones to a half sheet baking pan covered in a Silpat silicone mat or parchment paper.
• Press in the reserved chocolate chips on the top of the portioned scones for a pretty presentation. Brush the tops of each scone with heavy cream and sprinkle on some coarse sugar. Bake for about 18 to 23 minutes or until they are dark golden brown.
• Cool on the pan for 2 minutes, then move to a cooling rack.
• Serve warm or at room temperature. Pair them with lemon curd and clotted cream for a lovely combination. Enjoy!
• Scones stored in an airtight container at room temperature will keep for up to 5 days. Freeze the baked scones in a ziplock bag for longer storage.
• For freshly baked scones anytime, freeze the cut, unbaked scones in a ziplock bag. Take out as many as you want to bake (there's no need to defrost them first), and bake at 400 °F for 20 to 25 minutes.
• The yield is generally about 8 scones (that's what I get from a circle cut into wedges or using a 3-inch round cookie cutter), but yours may vary.

CHOCOLATE CHIP CREAM CHEESE SCONES

Steps:

• Preheat oven to 400°F/200°C
• Line a large baking sheet with parchment paper and set aside.
• In a large bowl cut together the cream cheese and the butter using a pastry cutter or a fork until it's mostly mixed together. It will be very sticky.
• Add in the sugar, flour, baking powder, salt and chocolate chips. Continue cutting the mixture together until combined evenly. Mixture will be crumbly.
• In a small bowl whisk together the egg, vanilla and 1/4 cup milk.
• Pour the milk mixture into the cream cheese mixture and using a wooden spoon stir the dough together. You can use your hands as well to help combine, if necessary. Dough will be stiff.
• Lightly dust a clean counter with flour and turn the dough onto the counter, kneading just until the dough comes together. Note that scone dough is more on the dry side, but should stick together. If it doesn't add 1 teaspoon more of milk at a time until it holds.
• Form the dough into a round disk, about 1-inch thick. If desired press mini chocolate chips into the top of the dough and then brush with remaining 1 tablespoon of milk.
• Using a pizza cutter or a knife cut the dough into 10 wedges.
• Bake for 17-20 minutes until lightly golden and the tops are set.
• Remove from the pan from the oven.
• Whisk together the powdered sugar and milk and drizzle on top.
• Serve warm.

DOUBLE CHOCOLATE SCONES

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 5 ingredients. Cut in cream cheese and butter until mixture resembles coarse crumbs. In another bowl, whisk 1 egg, cream and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. In a small bowl, whisk remaining egg; brush over scones. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve warm.

CHOCOLATE CHIP CREAM CHEESE SCONES

Steps:

• Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
• In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
• Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. Add the cream cheese and repeat.
• Add the chocolate chips and combine.
• Make a well in the center of the dry ingredients and add the vanilla and 1 cup of the buttermilk. Begin to stir and add the last 1/4 cup slowly, you may not need all of it. The mixture should not be too wet.
• Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
• Bake the scones for 12-15 minutes or until lightly browned. Remove from oven and allow to cool.
• Combine all of the ingredients in a small bowl and mix until smooth.
• If the glaze is too thick you can add a small amount of milk or heavy cream until it is your desired consistency.
• Use a fork or a spoon to drizzle the glaze over the scones.

CHOCOLATE CHIP CREAM CHEESE SCONES

Steps:

• 1. Preheat oven to 400°F/200°C
• 2. Line a large baking sheet with parchment paper and set aside.
• 3. In a large bowl cut together the cream cheese and the butter using a pastry cutter or a fork until it's mostly mixed together. It will be very sticky.
• 4. Add in the sugar, flour, baking powder, salt and chocolate chips. Continue cutting the mixture together until combined evenly. Mixture will be crumbly.
• 5. In a small bowl whisk together the egg, vanilla and 1/4 cup milk.
• 6. Pour the milk mixture into the cream cheese mixture and using a wooden spoon stir the dough together. You can use your hands as well to help combine, if necessary. Dough will be stiff.
• 7. Lightly dust a clean counter with flour and turn the dough onto the counter, kneading just until the dough comes together. Note that scone dough is more on the dry side, but should stick together. If it doesn't add 1 teaspoon more of milk at a time until it holds.
• 8. Form the dough into a round disk, about 1-inch thick. If desired press mini chocolate chips into the top of the dough and then brush with remaining 1 tablespoon of milk.
• 9.Using a pizza cutter or a knife cut the dough into 10 wedges.
• 10. Bake for 17-20 minutes until lightly golden and the tops are set.
• 11. Remove from the pan from the oven.
• 12. Whisk together the powdered sugar and milk and drizzle on top.
• 13. Serve warm.

CHOCOLATE CHIP AND CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
• Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
• Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
• Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes.

CREAM CHEESE SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
• Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
• Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
• Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
• Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

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.

CRANBERRY-CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix flour and sugar together in a bowl. Cut butter into flour mixture using 2 butter knives until it forms coarse crumbs. Stir in chocolate chips and cranberries. Stir in juice, then knead with hands to form a ball of dough.
• Turn dough out onto a floured surface and knead twice, then pat or roll into a 12-inch circle. Using a butter knife, cut circle into 8 pieces. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for about 20 minutes before serving.

BANANA CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 350°F
• Combine the first 5 ingredients in bowl.
• Cut in the butter until the size of peas.
• Add the yogurt or sour cream, egg yolk, bananas and chocolate chips.
• Combine into ball. Flour a surface and knead gently until it comes together.
• Grease a cookie sheet. Place ball in centre of sheet and pat down to form a disk, about 2 1/2 inches high (approx).
• Cut dough in half and then in half the other way (now you have 4 pieces. Now repeat again. So now you have 8 triangles.
• Pull trianges out from each other so they are not touching too much. This will give you lots of nice crust.
• Bake for about 20 minutes. Time depends on how thick you made the scones. To test for doneness -- check the centres where they touch. If firm, they should be done.
• For Chocolate Glaze:.
• When scones are done, put some mini choco chips on top of the scones. Leave for 5 minutes, then spread over top.
• OR.
• For Chocolate Cream Cheese:.
• Heat chocolate and cream until chocolate is melted.
• Cool to room temperature.
• Stir into whipped cream cheese.
• Serve along side scones. YUMMY!