Chocolatelinedcones Recipes

ENGLISH ROYALTY CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
• Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
• Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
• Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
• For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
• Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.

CHOCOLATE SCONES

Steps:

• Line a baking sheet with parchment; set aside. In a large bowl, whisk together the flour, cocoa, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Fold in the chocolate.
• Whisk together the whole egg and 1/2 cup plus 1 tablespoon cream. Add egg mixture to the flour mixture; using a rubber spatula, fold in, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together.
• Turn out the dough onto a lightly floured work surface, and gently pat into a 18-by-3-inch rectangle about 1 inch thick. Using a sharp knife or a pastry wheel, cut the rectangle into six 3-inch squares. Place squares about 2 inches apart on the prepared baking sheet. Cover with plastic wrap and freeze until the dough is very firm, at least 1 hour or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
• Preheat the oven to 375°F. In a small bowl, lightly beat the egg yolk with the remaining tablespoon heavy cream; brush over the tops of the scones and sprinkle generously with sanding sugar, if using. Bake, rotating the sheet halfway through, until the sugar on top of the scones turns golden all over, or a cake tester inserted in the center of a scone comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.

WHITE CHOCOLATE AND LAVENDER SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, chocolate chips, sugar, lavender, baking powder, salt, and baking soda together in a large glass mixing bowl. Cut in butter with a pastry blender until the texture resembles coarse cornmeal with some small chunks of butter in the mix.
• Whisk cream, vanilla extract, and vanilla flavoring together in a small bowl. Add to the mixing bowl and use a spatula to blend into the flour mixture. Knead dough until completely combined.
• Cut dough in half and form each piece into a disc. Place discs on the prepared baking sheet and cut each one into 8 wedges.
• Bake in the preheated oven until tops are golden, 10 to 12 minutes. Let cool on a wire rack for 10 to 15 minutes before serving.

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.

CHOCOLATE LINED CONES

Steps:

• Melt chocolate in a heatproof bowl over pan if simmering water.
• Stir til smooth.
• Spoon chcocolate inside cones, swirl to coat the inside.
• Pour out excess, leave thin layer in cone.
• Place in fridge to set.

CHOCOLATE SCONES

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.

TRIPLE CHOCOLATE SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C) and place rack in center of oven.
• In a small bowl whisk together heavy cream, egg, and vanilla extract.
• In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
• Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
• Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7-inch (18 cm) round and cut into eight wedges. Place them on the baking sheet.
• Bake for about 20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.
• Mix the glaze ingredients together in a bowl. Drizzle on top of the scones (optional).
• Enjoy!