Chocolate Dessert 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.

DOUBLE CHOCOLATE SCONES

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 5 ingredients. Cut in cream cheese and butter until mixture resembles coarse crumbs. In another bowl, whisk 1 egg, cream and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. In a small bowl, whisk remaining egg; brush over scones. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve warm.

SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

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.

CHOCOLATE DESSERT SCONES

Steps:

• Preheat oven to 400.
• Spray baking sheet with nonstick spray.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Cut in the butter until the mixture resembles large crumbs.
• Stir in the chocolate.
• Mix in the orange juice to form the dough (sometimes you may need more orange juice) Turn out the dough on a floured surface.
• Roll or pat into a 9" circle about half an inch thick.
• Cut into 4 large wedges and transfer to baking sheet.
• Bake until golden, about 12-15 minutes.
• I use this for strawberry shortcake or top with ice cream.

VEGAN CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 375°. Make the flax egg by combining 1 tbsp flaxseed meal and 2 1/2 tbsp water together, then let it sit for 5 minutes.
• In a large bowl, stir the flour, sugar, baking powder, and salt together. Then, use a knife to cut the butter into that same bowl (or use a cheese grater) and use your hands to mix the butter into the dry ingredients until it's incorporated (this will take about 3 minutes).
• In a separate bowl, stir the milk, flax egg and vanilla together; then, pour the wet ingredients into the dry ingredients and use a rubber spatula to stir until combined. Last, stir in the chocolate chips.
• Flour a work surface or silpat mat, then use your hands to form the dough into a ball. Press down, and form the ball into a round disc about 1" thick with a 7-8" circumference. Use s sharp knife to cut the disc into 8 scones, then transfer them to a lined or greased baking sheet.
• Sprinkle the scones with a little extra cane sugar (optional), then bake them for 23-28 minutes, until slightly golden around the edges.
• Wait a few minutes, then transfer the scones to a cooling rack. Enjoy!