Best Cinnamon Chocolate Scones Recipes

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CINNAMON-SUGAR CHOCOLATE CHIP SCONES



Cinnamon-Sugar Chocolate Chip Scones image

Great for breakfast, brunch, or just when you want a tasty snack. These biscuits are soft and almost cakelike and the buttermilk adds a rich undertone to the flavors.

Provided by Cactuscat

Categories     Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup white sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
2/3 cup buttermilk
1 egg, lightly beaten
1 tablespoon milk
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper (a silpat works, too).
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Cut the butter into small pieces and blend into the dry ingredients with a pastry cutter, 2 knives, or your own two hands (rub handfuls of flour and butter together between your hands, letting the mix fall back into the bowl) until it resembles coarse crumbs.
  • Stir in the chocolate chips/chunks.
  • In a small measuring cup or bowl whisk together then buttermilk and vanilla.
  • Add the wet to the dry. Stir just until the dough comes together.
  • Turn out on a lightly floured surface and knead dough gently 4 or 5 times to make it more uniform. Pat dough out into a ~7 inch circle ~1 1/2 inches thick. Cut the circle in half, then cut each half into 4 pie-shaped wedges.
  • Place the scones on the baking sheet and brush with the egg wash (beat together the egg and tbsp of milk).
  • Mix the cinnamon sugar and sprinkle liberally over the top of the scones.
  • Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
  • If you don't want to use the chocolate chips, you can add the same amount of a different mix-in. We like dried fruit (cranberries, cherries, raisins) when we're in the mood to switch things up a bit.
  • If you don't own a pastry cutter or don't want to deal with cutting in the fat by hand, you can also do the whole thing in your food processor. Pulse the mixer in short bursts to cut in the fat and then combine the wet ingredients with the dry. Pull the dough out and gently knead in your chocolate chips by hand. Proceed with the recipe as normal after that.

HERSHEY'S® WHITE CHOCOLATE CINNAMON SCONES



Hershey's® White Chocolate Cinnamon Scones image

Delicate sour cream scones flavored with white chocolate and lemon, and studded with cinnamon chips.

Provided by Sally Sibthorpe

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 6

Number Of Ingredients 15

2 cups all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon grated lemon zest
6 tablespoons chilled butter, diced
½ cup HERSHEY®'S Cinnamon Chips
¾ cup sour cream
1 egg yolk
1 teaspoon vanilla extract
20 HERSHEY®'S HUGS® Chocolates, melted
2 tablespoons cream
¼ cup HERSHEY®'S Cinnamon Chips, melted
10 HERSHEY®'S HUGS® Chocolates, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
  • Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
  • In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
  • Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
  • Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.

Nutrition Facts : Calories 676.2 calories, Carbohydrate 73.3 g, Cholesterol 88.6 mg, Fat 37.7 g, Fiber 1.8 g, Protein 10.8 g, SaturatedFat 22.4 g, Sodium 544 mg, Sugar 38.4 g

CHOCOLATE CINNAMON SCONES



Chocolate Cinnamon Scones image

Make scones just like those from your local coffeehouse at home. They are delicious served warm with a good cup of coffee or tea.

Provided by Annacia

Categories     Scones

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cut into chunks
2 eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
6 ounces semisweet baking chocolate, chopped

Steps:

  • Preheat oven to 375°F Mix flour, sugar, cinnamon, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended.
  • Add to flour mixture; stir until a soft dough forms. Stir in chopped chocolate.
  • Place dough on lightly floured surface. Knead about 1 minute or until smooth.
  • Place dough on greased baking sheet and pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Bake 30 minutes or until golden brown.
  • Cool slightly on wire rack.
  • Melt and drizzle additional semi-sweet chocolate over scones, if desired. Cut into 12 wedges to serve.

Nutrition Facts : Calories 320, Fat 16, SaturatedFat 9.6, Cholesterol 61.9, Sodium 252.5, Carbohydrate 41.2, Fiber 1.8, Sugar 19.1, Protein 4.9

CHOCOLATE CINNAMON SCONES WITH VANILLA SAUCE.



CHOCOLATE CINNAMON SCONES WITH VANILLA SAUCE. image

Categories     Chocolate     Dessert

Number Of Ingredients 21

Chocolate Cinnamon Scones:
3 1/4 cups flour
1/3 cup sugar
1/3 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cups cold butter
1 cup buttermilk
1 teaspoon vanilla
3/4 cup chocolate chips
course sugar for garnish
melted butter for brushing
Vanilla Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1 tablespoon vanilla extract
pinch of salt

Steps:

  • Scones: Preheat oven to 425. In large bowl combine flour, sugar, salt, baking soda, cinnamon and cocoa powder. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in chocolate chips. Turn onto a lightly floured surface and knead gently. Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges. Bake at 425 for 13-15 minutes. Sauce: Combine sugar and salt in a small saucepan. Stir in 1 cup boiling water. Let simmer, stirring constantly for 5 minutes. Stir in butter, vanilla extract and salt and mix well. Serve over warm scones.

CINNAMON-CHOCOLATE SCONES



Cinnamon-Chocolate Scones image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

3 1/2 cups all-purpose flour
1/4 cup sugar
3 tablespoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
Small jar honey (recommended: lavender blossom)
Medium jar 1 1/2 cups semisweet chocolate chunks
Small jar preserves

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!

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