Fancy Double Drizzled Chocolate Chip Scones Recipes

FANCY DOUBLE DRIZZLED CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 425 degrees F. Stack two baking sheets together and line top one with parchment paper (if baking scones freeform). Or, spray six to eight 3 1/2 inch individual tart tins with non-stick cooking spray.
• In a food processor, place flour, sugar, salt and baking powder. Process to combine. Add the butter and pulse to cut it into dry mixture. Process until you have a coarse, mealy texture.
• Turn mixture out into a large bowl. Make a well in the center and add egg, vanilla and most of the cream. Stir to make a soft dough. Fold in chocolate chips. Texture should be between a dough and a firm batter. With an ice cream scoop, drop scone dough into tart tins or onto baking sheet.
• Bake until lightly browned (15-18 minutes).
• Remove from oven and cool in tart tins or on baking sheet until slightly cooled, about 15 minutes.
• Place parchment paper or waxed paper under cooling racks; transfer cooled scones to racks. Drizzle both melted chocolates over scones. After the chocolate has set, dust tops of scones with confectioners' sugar. Place scones on serving plate. Serve slightly warm or at room temperature with Creme Fraiche or Devonshire Clotted Cream (optional). Makes 6-8 scones.
• **Tip:
• When melting White Chocolate, be careful not to burn it. White Chocolate or milk chocolate will burn much easier than dark chocolate as they have a much higher milk solid content. When melting white chocolate or milk chocolate, place chocolate in a double boiler on very low heat. Stir constantly, and keep your eye on it continually while melting.

TRIPLE CHOCOLATE SCONES RECIPE BY TASTY

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!