Time 35m Number Of Ingredients 10 Steps:
In a large bowl, whisk together the flour, sugar, baking powder and salt. Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the chocolate chips. Set aside. In a measuring cup, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened. Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn’t have to be smooth. Rough and shaggy is good. Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F. Brush the tops of the scones with more buttermilk and sprinkle with coarse sugar if using. Bake for 20 minutes or until golden brown.
Time 30m Yield 12 Number Of Ingredients 7 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.
Time 43m Yield 11 serving(s) Number Of Ingredients 8 Steps:
Mix flour and baking powder in a bowl. In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended. Fold in the chocolate chips. Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart. Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks). Heat oven to 350 degrees. Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.
Time 55m Yield 8 scones Number Of Ingredients 12 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.
Time 35m Yield 6 scones. Number Of Ingredients 8 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.
Time 22m Yield 8 Number Of Ingredients 8 Steps:
Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms. Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. Dip a knife in flour before cutting the scones to prevent the dough from sticking to the knife. Cut dough into 8 equal wedges, cutting into, but not through, the dough. This allows the wedges to bake as one large scone; they’ll be moister than scones baked separately. Bake until golden brown. Bake about 12 minutes or until golden brown; carefully separate. Serve warm.
Time 25m Yield about 1-1/2 dozen. Number Of Ingredients 10 Steps:
In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture is crumbly; stir in buttermilk just until blended. Stir in chocolate chips; , Turn dough onto a floured surface; knead gently 8-10 times. Pat into a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Remove to wire racks., In a small bowl, combine glaze ingredients until smooth. Drizzle over scones. Serve warm.
Time 32m Yield 11 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl. Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon. Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable. Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet. Bake in the preheated oven until golden brown, 12 to 14 minutes.
More about “chocolate chip scones recipes”
Yield Makes 6 scones Number Of Ingredients 12 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.
