CHOCOLATE COFFEE SCONES
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
- Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
- Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
- Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.
SWEET COFFEE HOUSE SCONES
These are a yummy sweet scone base that is just waiting for your mix ins. Our favorite is triple chocolate chip, but you can let your imagination go. You can even swap the vanilla extract for almond or another extract. I usually divide the dough into two rounds and make two different types of scones for each batch.
Provided by C. Taylor
Categories Scones
Time 25m
Yield 16 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated.
- Cut the butter into tiny pieces and mix into the flour mixture. Keep cutting in the butter(or you can use your hands) until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal.
- Add the milk and vanilla extract, and mix to form a dough. If dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. Add your mix ins and mix till well distributed.
- Cut dough in two (or cut in two before adding the mix-ins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. Sprinkle with sugar and then cut into 8 wedges. Separate slightly to help cook. Cook for 15 - 17 minutes or until golden brown and cooked through in the middle.
Nutrition Facts : Calories 208.4, Fat 8.5, SaturatedFat 5.3, Cholesterol 22.4, Sodium 168, Carbohydrate 29.5, Fiber 0.6, Sugar 10.9, Protein 2.8
SWEET COFFEE HOUSE SCONES II
I was playing around with my original recipe and came up with this version, which I think is a bit more moist. I usually divide the dough in 2 and then add my mix ins so that I get two flavors from one batch. You could easily halve the recipe too. Our current favorites for mix ins are blueberries (usually need to add a little more flour to the mix) and triple chocolate chip.
Provided by C. Taylor
Categories Scones
Time 32m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated.
- Cut the butter into tiny pieces and mix into the flour mixture (you can also use a food processor for this step). Keep cutting in the butter until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal.
- Add the milk, sour cream and vanilla extract, and mix to form a dough. If dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. Add your mix ins and mix till well distributed. If you have a wet mix in like blueberries, you may need to add a little more flour.
- Cut dough in two (or cut in two before adding the mixins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. Baste the top with a little milk and then sprinkle with sugar. Cut each circle into 8 wedges. Separate slightly to help them cook. Cook for approximately 17 minutes or until golden brown and cooked through in the middle.
Nutrition Facts : Calories 225.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 27.4, Sodium 190.7, Carbohydrate 29.5, Fiber 0.6, Sugar 11.2, Protein 2.8
CHOCOLATE SCONE RECIPE
Savor our Chocolate Scone Recipe with your morning coffee or whenever you like. There really isn't a bad time to enjoy our Chocolate Scone Recipe.
Provided by My Food and Family
Categories Recipes
Time 43m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- Combine flour, cocoa powder, brown sugar, granulated sugar, baking powder, baking soda and salt in large bowl.
- Cut in butter with pastry blender or 2 knives or until mixture resembles coarse crumbs. Stir in chocolate.
- Whisk egg, vanilla and 2/3 cup milk in medium bowl until blended. Add to dry ingredients; stir just until moistened.
- Divide dough in half. Pat each half into 6-inch round on floured surface; cut into 6 wedges. Place, 2 inches apart, on parchment-covered baking sheet. Brush lightly with remaining milk; sprinkle with coarse sugar.
- Bake 18 to 23 min. or until toothpick inserted in centers comes out clean. Cool on wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE CHIP-TOFFEE SCONES
Categories Bread Chocolate Dairy Nut Breakfast Brunch Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms. about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
- Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
CHOCOLATE SCONES
Enjoy these delicious chocolate scones made using Original Bisquick® mix and drizzled with whipping cream - a perfect treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1 cup of the chocolate chips.
- In small bowl, mix 1/3 cup whipping cream, the vanilla and egg. Add to crumb mixture, stirring with fork until soft dough forms. On cookie sheet, pat dough into 8-inch round. Cut into 10 wedges, but do not separate wedges.
- Bake 15 minutes or until set. Cool 10 minutes; carefully separate wedges.
- In small microwavable bowl, microwave 2 tablespoons whipping cream and remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Drizzle over scones.
Nutrition Facts : Calories 415, Carbohydrate 44 g, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 386 mg
CHOCOLATE-ORANGE SCONES
Yes, you can make scones! Pancake mix is the key to this light and fluffy quick bread that kids will love! "These are great with a cup of coffee, milk or herbal tea." Margaret Wilson - Sun City, California
Provided by Taste of Home
Time 25m
Yield 8 scones.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. In a small bowl, combine pancake mix, cream and orange zest. Turn onto a lightly floured surface; knead 6 times. Knead in chocolate., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake 9-11 minutes or until lightly browned. Serve warm.
Nutrition Facts :
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