Quick Chocolate Drop Scones Recipes

CHOCOLATE CHUNK SCONES

Steps:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.
• In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture is unevenly crumbly.
• In a separate medium bowl, whisk together the heavy cream, eggs and vanilla extract. Add the wet ingredients into the bowl with the dry ingredients, along with the chocolate chunks, and mix until until a moist dough forms.
• Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that's about 3/4-inch thick. Cut the circle into 8 wedges then transfer the scones onto the baking sheet spacing them at least 2 inches apart.
• Brush the tops of the scones with heavy cream then sprinkle them with the sanding sugar (optional). Bake the scones for about 20 minutes until they're pale golden and baked through. Remove from the oven and serve immediately.

DROP SCONES (SO EASY)

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a cookie sheet.
• Mix flour, 1/3 cup sugar, baking powder, and salt.
• Cut in butter until fine crumbs; food processor is best.
• Place in large bowl; add cranberries and raisins.
• Beat milk and egg with a fork.
• Add milk and egg mixture to flour mixture; stir with fork until moistened.
• Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
• Sprinkle with the 1 Tablespoon sugar.
• Bake 13 minutes or until golden.
• Cool on rack.

BUTTERMILK DROP SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Stir all-purpose flour, whole wheat flour, oats, sugar, baking powder, salt, and baking soda together in a mixing bowl until all ingredients are evenly dispersed.
• Stir buttermilk, applesauce, and egg together in a separate bowl. Add to flour mixture and stir until dough is sticky. Fold in cranberries and almonds.
• Combine sugar and cinnamon in a bowl for the topping. Drop 1/4 cup-size dollops of batter onto the prepared baking sheet. Sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.

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.

QUICK CHOCOLATE DROP SCONES

Steps:

• Sieve the flour, baking powder, sugar and cocoa powder into a large bowl.
• Make a well in the centre of the dry mix and pour in the beaten egg.
• Using a wooden spoon, beat the egg, gradually drawing in the flour. Add the milk a little at a time, while continuously mixing, until a smooth batter is achieved.
• Add the melted butter.
• Melt half the extra butter in a heavy-based frying pan and drop spoonfuls of the batter in the pan.
• Cook for 1 minute or so, until bubbles begin to rise to the surface.
• Flip over, and cook for 1-2 minutes.
• Repeat for the rest of the scones.
• Warm the cherry compote in a small pan.
• Serve the scones with the warm compote and thick cream.

CHOCOLATE-ORANGE SCONES

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.