Pioneer Woman Chocolate Chip Scone Recipes

VANILLA CHOCOLATE CHIP MINI SCONES

Vanilla Chocolate Chip Mini Scones image

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h30m

Yield 24 scones

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour, plus more for dusting
2/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, chilled
2 cups mini chocolate chips
3/4 cup heavy cream
1/2 teaspoon vanilla extract
1 large egg
1/2 cup milk, plus more if needed for thinning
1/4 teaspoon vanilla extract
5 cups confectioners' sugar, sifted, plus more if needed
Dash of salt

Steps:

For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
Sift together the flour, granulated sugar, baking powder and salt in a bowl. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles crumbs. Mix in the chocolate chips.
Add the cream to a pitcher, then whisk in the vanilla and egg. Pour the cream mixture into the flour mixture; stir gently with a fork just until it comes together.
Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll it into about a 12-by-7-inch rectangle, 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheet.
Bake until the scones are light brown--not golden--about 18 minutes. Allow to cool for 15 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
For the glaze: Add the milk and vanilla to a pitcher and mix together. Mix the confectioners' sugar and salt in a bowl. Add the milk mixture and stir or whisk until completely smooth. Add more confectioners' sugar or milk if necessary to get the consistency the right thickness.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary to completely coat. Put on a cooling rack over a baking sheet. Allow the glaze to set completely, about 1 hour. The scones will keep several days if glazed.

CHOCOLATE CHIP SCONES

Chocolate Chip Scones image

These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. -Diane LaFurno, College Point, New York

Provided by Taste of Home

Time 35m

Yield 6 scones.

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
Dash salt
2 tablespoons cold butter
1 egg
3 tablespoons heavy whipping cream
1/2 cup miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 241 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

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