CHOCOLATE CHIP SCONES
These chocolate chip scones are crispy and golden on the outside, soft and flaky on the inside, and loaded with chocolate chips in every bite.
Provided by Lily Ernst
Categories breakfast
Time 35m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the chocolate chips. Set aside.
- In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
- Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn't have to be smooth. Rough and shaggy is good.
- Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
- Brush the tops of the scones with more buttermilk and sprinkle with coarse sugar if using.
- Bake for 20 minutes or until golden brown.
Nutrition Facts : Calories 402 calories, Sugar 25.1 g, Sodium 143.6 mg, Fat 20.1 g, SaturatedFat 12.2 g, TransFat 0 g, Carbohydrate 52 g, Fiber 3.3 g, Protein 6.9 g, Cholesterol 44.8 mg
CHOCOLATE CHIP SCONES
Provided by Ree Drummond : Food Network
Time 55m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
- Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
- For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
- Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.
THE FLUFFIEST, MOISTEST EVER CHOCOLATE CHIP SCONES
This recipe is slightly modified from an all-star scone recipe on allrecipes.com There, it has over 1,000 5 star reviews, yet is not featured on this site at all! Before, having these scones, I'd never really encountered one I liked - they were always much too dry and crumbly. This scone recipe seriously changed my view on scones FOREVER. Plus it is super versatile. I use chocolate chips but feel free to subsitute, blueberries, dried fruit, nuts or whatever you can think of!
Provided by sofie-a-toast
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 10
Steps:
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the chocolate chips.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
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