Quick Chocolate Drop Scones Recipes

DROP SCONES (SO EASY)

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a cookie sheet.
• Mix flour, 1/3 cup sugar, baking powder, and salt.
• Cut in butter until fine crumbs; food processor is best.
• Place in large bowl; add cranberries and raisins.
• Beat milk and egg with a fork.
• Add milk and egg mixture to flour mixture; stir with fork until moistened.
• Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
• Sprinkle with the 1 Tablespoon sugar.
• Bake 13 minutes or until golden.
• Cool on rack.

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.

DROP SCONES

Steps:

• Preheat oven to 450. Grease or spray a large cookie sheet.
• Stir together dry ingredients including the sugar. Cut butter into flour mixture. Add raisins (or whatever you use), stir to mix well.
• Beat egg in measuring cup. Add milk to make 1 cup. Stir into flour.
• Drop roughly tablespoon size scoops on cookie sheet. Bake for 10-12 minutes.
• (You can knead 15-20 times and roll out and cut if you wish -- but I prefer the ease of the drop method.).

QUICK CHOCOLATE DROP SCONES

Steps:

• Sieve the flour, baking powder, sugar and cocoa powder into a large bowl.
• Make a well in the centre of the dry mix and pour in the beaten egg.
• Using a wooden spoon, beat the egg, gradually drawing in the flour. Add the milk a little at a time, while continuously mixing, until a smooth batter is achieved.
• Add the melted butter.
• Melt half the extra butter in a heavy-based frying pan and drop spoonfuls of the batter in the pan.
• Cook for 1 minute or so, until bubbles begin to rise to the surface.
• Flip over, and cook for 1-2 minutes.
• Repeat for the rest of the scones.
• Warm the cherry compote in a small pan.
• Serve the scones with the warm compote and thick cream.

BUTTERMILK DROP SCONES

Steps:

• Set oven to 350 degrees.
• In a bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon.
• Cut in cold butter, until mixture has a consistancy of coarse meal.
• Add raisins (or cranberries).
• In another bowl, beat together buttermilk and eggs.
• Stir in liquid ingredients into dry.
• Stir together to form a smooth dough (don't overbeat).
• Drop by heaping tablespoonfuls onto a greased baking sheet.
• Bake 15-20 minutes, or until golden.

BUTTERSCOTCH DROP SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl sift flour, brown sugar, baking powder and salt in a medium bowl.
• Add in very cold butter pieces and rub between fingers until coarse meal forms.
• In a small cup or bowl whisk together the cream and egg.
• Add to the butter/flour mixture with the baking chips and toss with a fork just until the dough comes together in moist clumps (add in more whipping cream if dough seems dry).
• Drop dough by 1/4 cupfuls onto a large lightly greased baking sheet, spacing apart.
• Bake for about 20 minutes, or until the scones are golden brown.
• Best served warm.

SCOTTISH OATMEAL DROP SCONES

Steps:

• Sift the flour, baking powder and salt into a mixing bowl. Add the oatmeal and sugar. Stir to combine. Set aside.
• Using a saucepan or the microwave, gently melt the margarine and treacle together. Set aside.
• Whisk together the egg and milk.
• Combine all ingredients. Mix well.
• Drop tablespoons of the mixture onto a hot greased frying pan. Cook each drop scone until browned underneath and bubbling on top. Turn the scone and cook the other side.
• Serve hot with butter.

QUICK CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°F.
• Place wax paper on a large baking sheet.
• Combine dry ingredients (except chocolate) in a large bowl.
• Combine other ingredients in a second bowl.
• Blend the wet ingredients into the dry ingredients.
• Add chocolate chips.
• Drop by large spoonfuls onto the baking sheet.
• Bake 15 minutes.