Double Chocolate Scones With Cinnamon Butter Recipes

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.

DOUBLE CHOCOLATE-CHERRY SCONES

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.

CINNAMON-CHOCOLATE SCONES

Steps:

• In a large mason jar, using parchment paper as a funnel, carefully pour in the dry ingredients in alternating layers. Line container with tea towels and place all items inside. The recipe card should read as follows:
• To make your cinnamon-chocolate scones, start by preheating the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients. Grab a stick of butter from the refrigerator, cut it into pieces, and with the mixer running, and add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Head back to the refrigerator and grab the milk. Measure out a cup and a quarter, then add it and mix until almost combined. Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in.
• Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick. Using a the biscuit cutter, cut out circles. Using a spatula, transfer to an ungreased sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. Bake until light golden brown, about 15 minutes. When they're all done, serve with honey and jam. YUMMY!

DOUBLE CHOCOLATE SCONES

Steps:

• Preheat oven to 450°F Lightly grease a large cookie sheet.
• Stir the flour, sugar, baking powder, and salt in a large bowl to mix well.
• Cut in butter with fingers until texture resembles wet sand.
• In a seperate bowl, beat the eggs and milk.
• Add this mixture and 1/2 of the mini-chips to the dry ingredients.
• Mix well with hands.
• Shape the dough into an 8-inch round on the prepared cookie sheet; dust with flour.
• Score the top of the dough into 8 wedges with a sharp knife.
• Bake for 20 to 25 minutes until golden.
• Let cool.
• Meanwhile, stir the remaining mini-chips and the white chocolate chips into seperate saucepans over very low heat until melted and smooth.
• Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones.
• Let stand for 15 minutes to set the chocolate.
• Cut the scones into wedges along the score lines.

DOUBLE CHOCOLATE SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
• In a large bowl, combine the flours, sugar, baking soda, baking powder and cocoa. Mix well.
• Cut in the cold butter pieces with a pastry blender or two knifes until the butter is in tiny chunks the size of pennies.
• In another bowl beat egg lightly with a fork, add sour cream and mix well. Add wet mixture to middle of dry mixture.
• Add chocolate chips and mix until flour mix is just moistened and forms a ball. You may need to add 1-2 Tbsp milk if dough is too dry.
• Knead a few times and turn dough ball out onto prepared pan.
• Press into a flat circle that is 2" thick.
• With a sharp knife, cut in four "pie" sections, then cut each section in half again.
• Bake in 400F oven for 15 minutes. Cool on pan.

DOUBLE CHOCOLATE SCONES WITH CINNAMON BUTTER

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a food processor, combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter and pulse until coarse crumbs form. Transfer to a large bowl and stir in the chocolate chips.
• In a small bowl, mix the egg with the buttermilk until just combined. Add to the dry ingredients and stir until the dough just comes together.
• Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6 inches in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 20 to 25 minutes. Transfer to a rack and let cool slightly before breaking into wedges.
• In a small bowl, using a hand mixer or a fork, beat the softened butter with the confectioners' sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones.