WHITE CHOCOLATE ALMOND SCONES
A friend of mine served these at a playgroup coffee date several years ago. I finally got around to making them again today. They are so yummy!
Provided by Chef Doozer
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt with a pastry blender until mixture resembles fine crumbs.
- Stir in one egg, almond extract, and half and half. (Can add more half and half if the dough isn't coming away from the bowl.)
- Add white chocolate chips and almonds. I find it easiest to mix the dough with my hands.
- Take the dough in your hands and form 8 large balls. Set the balls on an ungreased cookie sheet. They don't have to be smooth -- the dough will be sticky to work with.
- Brush scones with egg white.
- Bake for 10-12 minutes or until golden brown.
- Immediately remove from the cookie sheet and cool on a cooling rack.
CHOCOLATE ALMOND SCONES
Make and share this Chocolate Almond Scones recipe from Food.com.
Provided by Zaney1
Categories Scones
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Combine flour, baking powder, sugar and salt.
- Cut in butter until it resembles course meal.
- Add 2 eggs (1 egg is reserved for later use), almond extract and cream.
- Stir until soft dough forms; mix in chocolate chips and toasted almonds.
- Pat out dough until 3/4 inch thick.
- Cut into diamond shape; brush with reserved egg.
- Place on baking pan coated with cooking spray.
- Bake for 10 minutes until lightly browned.
- Serve warm.
APRICOT AND WHITE CHOCOLATE SCONES
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
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
CHOCOLATE-ALMOND SCONES
The rich chocolate and almond flavor of these scones is perfect for breakfast, brunch or a snack anytime you want.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 27m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
- Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate.
- Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg
WHITE CHOCOLATE SCONES
These are sweet scones and I just adore them with the raspberry jam and whipped cream. A decadent treat!
Provided by Hey Jude
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Lightly grease a baking pan and preheat oven to 400°.
- In a large bowl, combine the dry ingredients.
- Cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated.
- In a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture.
- Mix in the chips.
- Knead dough together, just until mixed.
- This is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough.
- On a lightly floured surface, pat or roll the dough out to about 1-inch thick.
- Cut with a round 2-inch floured cookie cutter.
- Place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown.
- Serve with jam and whipped cream.
Nutrition Facts : Calories 180.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 28.2, Sodium 272.8, Carbohydrate 24.5, Fiber 0.6, Sugar 8.4, Protein 3.7
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- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
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