TRIPLE CHOCOLATE SCONES
Basically brownies pretending to be scones! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 15
Steps:
- Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.
- Whisk the confectioners' sugar, vanilla, and water together. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
- Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
TRIPLE CHOCOLATE SCONES RECIPE BY TASTY
Here's what you need: heavy cream, large egg, pure vanilla extract, all purpose flour, unsweetened dutch process cocoa powder, granulated sugar, baking powder, salt, unsalted butter, dark chocolate chip, cocoa powder, powdered sugar, milk
Provided by Dhruv Vohra
Categories Desserts
Yield 8 scones
Number Of Ingredients 13
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!
Nutrition Facts : Calories 452 calories, Carbohydrate 47 grams, Fat 30 grams, Fiber 3 grams, Protein 6 grams, Sugar 27 grams
ENGLISH SCONES RECIPE BY TASTY
Here's what you need: self-raising flour, butter, sugar, baking powder, salt, milk, egg yolk, jam, clotted cream
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
- Mix in the sugar, baking powder, and salt, and make a well in the middle.
- Pour in the milk and gently mix together until just combined.
- Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
- Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
- Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
- Bake for 12 minutes.
- Serve with clotted cream and jam.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 57 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams
TRIPLE CITRUS SCONES
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.
Nutrition Facts : Calories 281 calories, Fat 11g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 403mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE-CHOCOLATE QUICK BREAD
Every year around this time, I'll make this bread for my family. I've also given it as a homemade gift. It's pretty wrapped in colored foil or put in a tin. -Karen Grimes, Stephens City, Virginia
Provided by Taste of Home
Time 55m
Yield 4 mini-loaves.
Number Of Ingredients 17
Steps:
- Ina microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips. , Spoon into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely.
Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 273mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
DOUBLE CHOCOLATE-CHERRY SCONES
These are so decadent tasting, but surprisingly have very little chocolate! The bonus they cook rather quick! I use black onyx cocoa powder from the Savory Spice Shop®- it allows for a much deeper, darker, and richer chocolate taste that regular Dutch processed cocoa powder just doesn't have.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 44.6 g, Cholesterol 25.5 mg, Fat 8.6 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 252.1 mg, Sugar 15.7 g
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- Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment., To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly., Using a stand mixer equipped with the beater paddle; or a pastry blender, pastry fork, or your fingertips, work in the butter until the mixture is unevenly crumbly., Stir in the chocolate chips., Whisk together the vanilla, egg, and milk., Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist.
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- You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them., Divide the dough in half, and place the two pieces onto the baking sheet.
- Pat them gently into two 6" circles, each about 3/4" thick., Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing.
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