Food recipes
Chocolate Chunk Scones
Chocolate Chunk Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, brown butter, without salt spartan, real semi...
Chocolate Chunk Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, sour, cultured
cream, fluid, heavy whipping
vanilla extract
Directions:
Preheat oven to 350 F. Line a cookie sheet with parchment paper.
If you dont have parchment paper, grease the cookie sheet.
In a large bowl, combine flour, baking powder, salt and brown sugar.
Stir together.
Cut the butter into cubes and add to the flour mixture.
Cut the butter into the flour mixture with a pastry cutter, food processor or two knives until the mixture resembles crumbs.
Stir the chocolate chunks into the flour mixture.
Set aside.
In a small bowl, whisk together sour cream, half-and-half (or heavy cream) and vanilla extract until smooth.
Add the wet mixture to the dry mixture a little at a time using a fork to combine until the dough is just moistened.
Turn the dough onto a floured surface and use your hands to make the dough come together.
Form the dough into a disk about 1/2 inch thick and 8-9 inches in diameter.
Cut the disk into 8 wedges and place the wedges on the cookie sheet.
Bake for 18-20 minutes or until just starting to brown on the edges.
The underside should be lightly browned.
Remove from oven.
Allow the scones to cool on the sheet for 10 minutes or so and then remove them to a wire rack to cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, sour, cultured
cream, fluid, heavy whipping
vanilla extract
Directions:
Preheat oven to 350 F. Line a cookie sheet with parchment paper.
If you dont have parchment paper, grease the cookie sheet.
In a large bowl, combine flour, baking powder, salt and brown sugar.
Stir together.
Cut the butter into cubes and add to the flour mixture.
Cut the butter into the flour mixture with a pastry cutter, food processor or two knives until the mixture resembles crumbs.
Stir the chocolate chunks into the flour mixture.
Set aside.
In a small bowl, whisk together sour cream, half-and-half (or heavy cream) and vanilla extract until smooth.
Add the wet mixture to the dry mixture a little at a time using a fork to combine until the dough is just moistened.
Turn the dough onto a floured surface and use your hands to make the dough come together.
Form the dough into a disk about 1/2 inch thick and 8-9 inches in diameter.
Cut the disk into 8 wedges and place the wedges on the cookie sheet.
Bake for 18-20 minutes or until just starting to brown on the edges.
The underside should be lightly browned.
Remove from oven.
Allow the scones to cool on the sheet for 10 minutes or so and then remove them to a wire rack to cool completely.