Scones! I love any scone - be it my savory scones, or in this case, a new addition to my sweet scone line-up, chocolate! My Decadent Chocolate Scones are the perfect compliment to your day. You'll love the rich taste that this chocolate scone offers, mixed with its light and airy traditional scone texture. This scone pairs perfectly with your morning coffee without leaving you feeling 'overstuffed' or 'weighed down.' As Brand Ambassador for Rodelle, they provided me with their Vanilla Paste and Chocolate Extract, which enhances the depth and richness of these scones, and the Gourmet Dutch Processed Cocoa is a true "must have" for your baking pantry. I hope you bake some of these for yourself! ~Enjoy! Diane Decadent Chocolate Scones Ingredients: 2 2/3 cups All-Purpose Flour 1/3 cup Rodelle Gourmet Dutch Processed Baking Cocoa 1/2 teaspoon instant espresso granules 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon table salt 8 tablespoons cold butter, cut into small dice 1 1/2 cups semisweet or bittersweet chocolate chips 1/2 teaspoon Rodelle Vanilla Paste 1/2 teaspoon Rodelle Chocolate Extract 1 large egg 3/4 cup + more as needed, Milk powdered sugar, for dusting *optional Directions:
**BAKING TIP: Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, sprinkle on your parchment-lined (or lightly greased) baking sheet. Use this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan/parchment as you shape scones. Kitchen Note: Want to switch it up a bit? Add some heat to your chocolate scones with a pinch of cayenne or red pepper flake. Special thank you to Rodelle for providing me with their fabulous baking products. For more information, or for ordering their kitchen baking essentials, please visit their website at www.rodellekitchen.com
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Buttermilk Cherry Almond Scones with White Chocolate Ingredients: 3 cups all-purpose flour 1/3 cup sugar (plus, sugar for dusting) 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup cold butter, cut into small pieces 1 cup buttermilk * (*or 1 Tbs lemon juice/plus enough milk to make 1 cup - let sit 5 mins.) 1/2 cup dried cherries 1/4 cup almonds, sliced 1/4 cup white chocolate chips, optional Directions: In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly (you can use a pastry cutter or the tines of a fork). Stir in the buttermilk (*or soured milk) just until combined. Fold in the cherries and almonds and chocolate chips. Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk and additional sugar. If you can, place scones in Freezer for 15 mins. while oven is Preheated to 400. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen Recipe adapted from: Quick Cooking Photos by: Diane Baker for Canning and Cooking at Home These scones are light and airy. Perfect to go with a warm cup of Fall cider, a hot cup of cocoa or cup of coffee (ok, think pumpkin latte!) I prefer not to coat these with any sugar or glaze until I am ready to serve/eat. These scones have a great almond flavor and the maple sneaks up on you in the end...not overpowering at all. If serving with a heavy hot Fall drink - just serve these scones plain or with a light dusting of powdered sugar. If serving as more of a dessert item then I would glaze them with lemon or orange and a sprinkle of crushed almonds on top...Perfect little treat for a Fall day!! ~Enjoy! Diane Almond & Maple Scones
Ingredients 1/2 cup almonds, sliced or slivered 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup sugar 3 Tbs maple syrup 4 tablespoons butter, very cold, cut into small pieces 1/3 cup milk 1/3 cup buttermilk 1 egg 1 teaspoon almond extract for garnish, powdered sugar or orange glaze Yield: 16 small scones Instructions You'll need a food processor for this recipe. Place the almonds into a food processor and process until they are a fine crumb. Add the remaining dry ingredients and pulse a few times to mix. Add the cold butter and process until well incorporated. Add the wet ingredients. Pulse and mix, just until it all comes together and forms a ball. Do not over mix! The dough will be a little sticky, make sure to flour your hands and any work surface. Remove dough from the food processor to work surface. Lightly dust dough with flour and roll into one big ball. Place parchment paper on a cookie sheet with a light dusting of flour. Divide dough into 2 balls. Flatten each ball into a disk, about 8-10 inches in diameter and 1-2 inches thick. Take a long bladed knife and cut the circles into 8 even wedges. (I use a pizza cutter dipped in flour.) pull each slice slightly away from middle (giving it room to rise in oven) Bake in a 350 degree oven for 12-15 minutes. Dust with powdered sugar or coat with orange glaze once cooled. I'll be the first to admit - I am a lousy baker...but, I am a decent cook. Baking often seems to allude me but, with the helpful folks over at King Arthur Flour and their great recipes, I am catching on! This morning my mission was to make Traditional Scones that would do my Scottish Grandmother proud. I admit that I would have added fruits and nuts if it weren't for the new cherry filled chocolate chips that were staring me down. The chips were the perfect compliment to this light, flaky biscuit-type treat. Perfect with my morning cup of coffee. I will say that of everything I've ever baked, this was the easiest by far. Really! You have to give it a try! Enjoy ~ Diane Scones Ingredients: 2 3/4 cups King Arthur Unbleached All-Purpose Flour 1/3 cup sugar 3/4 teaspoon salt 1 tablespoon baking powder 1/2 cup cold butter 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional 2 large eggs 2 teaspoons vanilla extract or the flavoring of your choice 1/2 cup to 2/3 cup half and half or milk topping 2 teaspoons milk 2 tablespoons sparkling white sugar or cinnamon sugar, optional Directions: 1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. 2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. 3) Stir in the fruit, chips, and/or nuts, if you're using them. 4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. 5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. 6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. 7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick. 8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. 9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. 10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. 11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. 12) Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. 13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. Recipe by: King Arthur Flour **make sure to check out their complete recipe and "Bakers Notes" which are so helpful too!! King Arthur Flour Scone Recipe Photos by: Diane Baker for Canning and Cooking at Home |