Best 20 Chocolate Scones Recipes

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Indulge in a delightful culinary journey with our delectable chocolate scones, a symphony of flavors that will tantalize your taste buds. These scones are not just any ordinary pastries; they're an explosion of rich chocolate flavor, perfectly balanced by a hint of sweetness. Each bite reveals a tender crumb and a satisfying crunch, making them the perfect accompaniment to your morning coffee or afternoon tea. With our carefully curated selection of recipes, you'll discover variations that cater to every palate, from classic chocolate scones to indulgent variations swirled with Nutella or studded with luscious raspberries. Get ready to embark on a baking adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHIP SCONES



Chocolate Chip Scones image

Provided by Ree Drummond : Food Network

Time 55m

Yield 8 scones

Number Of Ingredients 12

2 1/2 cups baking mix, such as Bisquick, plus more for dusting
1/4 cup brown sugar
4 tablespoons salted butter, diced and chilled
2 large eggs, beaten
1/4 cup buttermilk
Splash vanilla extract
1 1/2 cups chocolate chips
1/2 cup milk
Splash vanilla extract
3 cups sifted powdered sugar
Pinch kosher salt
1/4 cup mini chocolate chips

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.

CHOCOLATE CHIP SCONES



Chocolate Chip Scones 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

Time 35m

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 egg
3 tablespoons heavy whipping cream
1/2 cup miniature semisweet chocolate chips

Steps:

  • 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. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 241 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY AND WHITE CHOCOLATE SCONES



Cranberry and White Chocolate Scones image

Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.

Provided by Julesong

Categories     Scones

Time 30m

Yield 8-16 scones

Number Of Ingredients 9

1 3/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into pieces
6 tablespoons half-and-half
1 large egg, beaten
1/2 cup fresh or frozen cranberries or 1/2 cup dried cranberries (craisins)
1/2 cup white chocolate chips (or pieces)

Steps:

  • Preheat oven to 400 degrees F.
  • In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
  • Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
  • Turn out onto a lightly floured board and knead for 2 minutes.
  • Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
  • Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
  • Bake the scones at 400 degrees F for 14 minutes or until golden brown.

ENGLISH ROYALTY CHOCOLATE CHIP SCONES



English Royalty Chocolate Chip Scones image

These scrumptious scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. Serve with clotted cream or lemon curd.

Provided by MARBALET

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
½ cup miniature semisweet chocolate chips
3 tablespoons orange juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
  • Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
  • Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

Nutrition Facts : Calories 167 calories, Carbohydrate 24.6 g, Cholesterol 12.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.3 g, Sodium 180 mg, Sugar 9.9 g

PUMPKIN CHOCOLATE CHIP SCONES



Pumpkin Chocolate Chip Scones image

Ready in only 35 minutes, these pumpkin chocolate chip scones top the flavors of fall with a cidery glaze.

Provided by Cheri Liefeld

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 10

1/3 cup butter, softened
1/2 cup granulated sugar
2 1/2 cups Original Bisquick™ mix
1 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream, if desired
1 tablespoon granulated sugar, if desired
1 cup powdered sugar
1 tablespoon apple cider

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  • In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
  • On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
  • Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-CHERRY SCONES



Chocolate-Cherry Scones image

These scones are made with Amarena cherries, which refers to a variety of dark wild cherry from the Bologna and Modena regions of Italy. They are typically sold preserved in a sweet syrup. They have an intense sweet cherry flavor, and pair perfectly with chocolate.

Provided by Kim's Cooking Now

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h15m

Yield 8

Number Of Ingredients 13

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold butter, cubed
1 cup Amarena cherries in syrup, drained and halved (syrup reserved)
¼ cup miniature semisweet chocolate chips
½ cup heavy cream
1 large egg
1 tablespoon heavy cream
¼ cup powdered sugar
1 ½ teaspoons milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
  • Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
  • Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
  • Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 49.5 g, Cholesterol 76.7 mg, Fat 20.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 12.4 g, Sodium 332.3 mg, Sugar 15.3 g

BISQUICK™ CHERRY-CHOCOLATE CHIP SCONES



Bisquick™ Cherry-Chocolate Chip Scones image

Mix up a little Bisquick® mix with whipping cream, egg and extras like chips and fruit, and you'll have melt-in-your-mouth coffee shop scones.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1/3 cup finely chopped dried cherries
1/3 cup miniature semisweet chocolate chips
3 tablespoons granulated sugar
1/3 cup whipping (heavy) cream
1 egg
About 1 tablespoon milk
About 1 tablespoon decorator sugar crystals

Steps:

  • Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cherries, chocolate chips, granulated sugar, whipping cream and egg until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with sugar crystals. Cut into 8 wedges, but do not separate.
  • Bake 12 to 15 minutes or until golden brown; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Scone, Sodium 380 mg, Sugar 16 g, TransFat 1 g

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES



Heart-Shaped Dried Cherry and Chocolate Chip Scones image

Categories     Bread     Chocolate     Breakfast     Brunch     Bake     Valentine's Day     Kid-Friendly     Mother's Day     Dried Fruit     Cherry     Winter     Anniversary     Shower     Pastry     Bon Appétit     Small Plates

Yield Makes about 12

Number Of Ingredients 14

2 cups unbleached all purpose flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, diced
1 teaspoon (packed) grated orange peel
3/4 cup miniature semisweet chocolate chips
3/4 cup coarsely chopped dried tart cherries
2/3 cup chilled buttermilk
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Milk (for glaze)

Steps:

  • Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.

HAZELNUT CHOCOLATE CHIP SCONES



Hazelnut Chocolate Chip Scones image

Chocolate, hazelnuts and the tangy taste of buttermilk -these delicious scones are easy to make. They come together fast. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup packed brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, room temperature
1/2 cup buttermilk
1-1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup hazelnuts, coarsely chopped

Steps:

  • Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.

Nutrition Facts : Calories 409 calories, Fat 23g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 327mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 8g protein.

DOUBLE CHOCOLATE-CHERRY SCONES



Double Chocolate-Cherry Scones image

These are so decadent tasting, but surprisingly have very little chocolate! The bonus they cook rather quick! I use black onyx cocoa powder from the Savory Spice Shop®- it allows for a much deeper, darker, and richer chocolate taste that regular Dutch processed cocoa powder just doesn't have.

Provided by thedailygourmet

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 ¾ cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons black onyx cocoa powder (from Savory Spice Shop®)
½ cup brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons miniature semisweet chocolate chips
½ cup heavy cream
2 tablespoons heavy cream
½ teaspoon almond extract
½ teaspoon vanilla extract
½ cup cherry pie filling

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
  • Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
  • Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 44.6 g, Cholesterol 25.5 mg, Fat 8.6 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 252.1 mg, Sugar 15.7 g

WHITE CHOCOLATE-RASPBERRY SCONES



White Chocolate-Raspberry Scones image

Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!

Provided by Meg

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
6 tablespoons frozen butter
¾ cup fresh raspberries
⅓ cup white chocolate chips
¾ cup plain yogurt
1 egg
1 ½ teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
  • Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
  • Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 26.6 g, Cholesterol 32.7 mg, Fat 8.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 155.9 mg, Sugar 11.2 g

CHOCOLATE PECAN SCONES



Chocolate Pecan Scones image

Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.

Provided by Ina Garten

Yield makes 14 to 16 large scones

Number Of Ingredients 10

3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

Steps:

  • Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
  • In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
  • Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

CHOCOLATE CHIP-CRANBERRY SCONES



Chocolate Chip-Cranberry Scones image

My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. -Nichole Jones, Idaho Falls, Idaho

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter
1 cup plain yogurt
1 large egg yolk
1/2 cup dried cranberries
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk yogurt and egg yolk; stir into crumb mixture just until moistened. Stir in cranberries and chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 12 wedges. Place wedges on a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 264mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

APRICOT AND WHITE CHOCOLATE SCONES



Apricot and White Chocolate Scones image

Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 10

1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm butter or margarine
1/3 cup finely chopped dried apricots
1/3 cup white vanilla baking chips
1 egg
About 1/3 cup half-and-half
1/3 cup white vanilla baking chips, melted

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
  • Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
  • Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g

DARK CHOCOLATE CHUNK AND CHERRY SCONES



Dark Chocolate Chunk and Cherry Scones image

Equally as tasty as expensive scones at the corner coffee shop, these fast-to-make scones feature the classic combo of chocolate and cherries. Try the variation below and enjoy them your way.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 11

2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/3 cup sugar
1/2 teaspoon salt
5 tablespoons cold butter
2 eggs
1 cup whipping cream
1 teaspoon vanilla
1/2 cup dark chocolate chunks
1/2 cup dried cherries
1 teaspoon water

Steps:

  • Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
  • In large bowl, mix flour, baking powder, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs. In medium bowl, beat 1 of the eggs with fork. Stir in whipping cream and vanilla. Stir in chocolate chunks and cherries until combined. Pour over crumb mixture; stir just until moistened (do not overmix).
  • Place dough on lightly floured surface. Knead lightly 4 times; pat into 7-inch circle, about 1 inch thick. Transfer to cookie sheet. In small bowl, beat remaining egg; stir in water. Brush egg mixture lightly over top of dough; discard any remaining egg mixture. Cut into 8 wedges; separate slightly so wedges aren't touching.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack; cool 10 minutes. Serve warm.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Scone, Sodium 350 mg, Sugar 22 g, TransFat 1/2 g

CHOCOLATE CHIP SCONES



Chocolate Chip Scones image

An easy Chocolate Chip Scones recipe

Categories     Chocolate     Breakfast     Brunch     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 scones

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 teaspoon (packed) grated lemon peel
3/4 cup miniature semisweet chocolate chips
3/4 cup chilled buttermilk
1 large egg yolk
1 teaspoon vanilla extract
Milk (for glaze)

Steps:

  • Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.

CINNAMON-SUGAR CHOCOLATE CHIP SCONES



Cinnamon-Sugar Chocolate Chip Scones image

Great for breakfast, brunch, or just when you want a tasty snack. These biscuits are soft and almost cakelike and the buttermilk adds a rich undertone to the flavors.

Provided by Cactuscat

Categories     Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup white sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
2/3 cup buttermilk
1 egg, lightly beaten
1 tablespoon milk
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper (a silpat works, too).
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Cut the butter into small pieces and blend into the dry ingredients with a pastry cutter, 2 knives, or your own two hands (rub handfuls of flour and butter together between your hands, letting the mix fall back into the bowl) until it resembles coarse crumbs.
  • Stir in the chocolate chips/chunks.
  • In a small measuring cup or bowl whisk together then buttermilk and vanilla.
  • Add the wet to the dry. Stir just until the dough comes together.
  • Turn out on a lightly floured surface and knead dough gently 4 or 5 times to make it more uniform. Pat dough out into a ~7 inch circle ~1 1/2 inches thick. Cut the circle in half, then cut each half into 4 pie-shaped wedges.
  • Place the scones on the baking sheet and brush with the egg wash (beat together the egg and tbsp of milk).
  • Mix the cinnamon sugar and sprinkle liberally over the top of the scones.
  • Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
  • If you don't want to use the chocolate chips, you can add the same amount of a different mix-in. We like dried fruit (cranberries, cherries, raisins) when we're in the mood to switch things up a bit.
  • If you don't own a pastry cutter or don't want to deal with cutting in the fat by hand, you can also do the whole thing in your food processor. Pulse the mixer in short bursts to cut in the fat and then combine the wet ingredients with the dry. Pull the dough out and gently knead in your chocolate chips by hand. Proceed with the recipe as normal after that.

LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES



Lemon, Raspberry, and White Chocolate Scones image

A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.

Provided by DREGIE

Time 1h

Yield 8

Number Of Ingredients 15

2 medium lemons
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla powder
6 tablespoons frozen unsalted butter, cubed
⅓ cup milk
2 large eggs
½ teaspoon vanilla extract
½ cup white chocolate chips
¼ cup fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon superfine sugar
½ tablespoon potato starch

Steps:

  • Zest both lemons; juice 1/2 of a lemon. Set aside.
  • Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
  • Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
  • Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
  • Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
  • Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 56.2 g, Cholesterol 72.6 mg, Fat 14.6 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 8.4 g, Sodium 364.7 mg, Sugar 15.2 g

CHERRY-CHOCOLATE CHIP SCONES



Cherry-Chocolate Chip Scones image

Yoplait® strawberry lowfat yogurt provides a simple addition to these baked chocolate and cherry scones.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 9

1 cup Gold Medal™ all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup firm butter or margarine
1 cup Yoplait® strawberry lowfat yogurt (from 2 lb container)
1/2 cup dried cherries or cranberries
1/4 cup semisweet miniature chocolate chips

Steps:

  • Heat oven to 400 . Spray cookie sheet with cooking spray.
  • In medium bowl, mix flour, sugar, baking soda and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in yogurt, cherries and chocolate chips (dough will seem a little crumbly).
  • On lightly floured surface, shape dough into a ball. Knead dough lightly 10 times. Divide dough in half. On cookie sheet, pat each half of dough into 6-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
  • Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to rack. Carefully separate wedges. Cool 10 minutes. Serve warm.

Nutrition Facts : ServingSize 1 Scone

APRICOT WHITE CHOCOLATE SCONES



Apricot White Chocolate Scones image

These were SO good! They're not overly sweet, but so tender and yummy. My first time making scones was a big success; they disappeared really quickly at the office with many requests for the recipe!

Provided by ReeLani

Categories     Scones

Time 30m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 11

2/3 cup butter
3 1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup finely chopped dried apricot
1 cup white chocolate chips
2 eggs
2/3 cup half-and-half
1 teaspoon vanilla
granulated sugar, for topping (optional)

Steps:

  • Preheat oven to 400 degrees.
  • In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
  • Stir in apricots and white chocolate chips.
  • Add eggs, half& half and vanilla so dough forms a ball.
  • Turn dough onto a floured surface and knead lightly 10 times.
  • Divide dough into two equal portions.
  • On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
  • Sprinkle with sugar if desired.
  • Bake about 15 minutes, until golden.
  • Serve warm.

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use Cold Butter: Cold butter is essential for creating light and flaky scones. If your butter is too warm, it will melt into the dough and make it tough.
  • Don't Overmix the Dough: Overmixing the dough will make your scones tough. Mix just until the ingredients are combined.
  • Chill the Dough: Chilling the dough before baking helps to develop the flavor and makes it easier to handle.
  • Bake the Scones in a Hot Oven: A hot oven is essential for creating scones that are light and fluffy. Preheat your oven to the temperature specified in the recipe before baking.
  • Don't Overbake the Scones: Overbaking the scones will make them dry and crumbly. Bake them just until they are golden brown on top.

Conclusion:

Chocolate scones are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect chocolate scones every time.

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