CHEDDAR SCONES RECIPES

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CHOCOLATE CHIP SCONES RECIPE: HOW TO MAKE IT



Chocolate Chip Scones Recipe: How to Make It image

These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. —Diane LaFurno, College Point, New York

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 scones.

Number Of Ingredients 8

1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
Dash salt
2 tablespoons cold butter
1 large egg
3 tablespoons heavy whipping cream
1/2 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 241 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 178mg sodium, CarbohydrateContent 32g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

DRIED CHERRY ALMOND SCONES RECIPE | ANNE BURRELL | FOOD ...



Dried Cherry Almond Scones Recipe | Anne Burrell | Food ... image

Provided by Anne Burrell

Categories     side-dish

Total Time 43 minutes

Prep Time 25 minutes

Cook Time 18 minutes

Yield 6 scones

Number Of Ingredients 15

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1/2 teaspoon ground cinnamon
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
Honey Butter, recipe follows
1/2 pint cold heavy cream
2 tablespoons honey
1 orange, zested

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
  • Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
  • In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

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