Chocolate Chip Scones Recipe

How do I manage to forget how EASY scones are to make and how IMPRESSIVE they serve? 15 minutes of prep time and 15 minutes of baking and VOILA, a beautiful, elegant addition to your brunch, breakfast or tea time.

Chocolate Chip Scones Recipe
Recipe from Betty Crocker Cookbook
Makes 8 scones

Ingredients
1-3/4 flour
3 Tbsp sugar
1/2 tsp salt
2-1/2 tsp baking powder
1/3 cup butter, cold/firm

1 large egg, beaten

1/2 tsp vanilla
4 to 6 Tbsp whipping cream*
1/2 cup chocolate chips


* I used Half & Half. Milk would also do the job, just not quite as richly.

Directions
Preheat oven to 400 degrees.

In a large bowl, stir together flour, sugar, salt, and baking powder. Cut in butter using pastry blender (or the beater blade of your Kitchen Aid stand mixer. :)), until mixture looks like fine crumbs.

Stir in egg, vanilla and 4 Tbsp of the cream, adding extra cream only if necessary to allow dough to leave the side of the bowl cleanly.

Turn dough out onto a lightly floured surface and knead gently 10 times. Roll or pat the dough into a 10 inch flat circle.

Transfer to an ungreased cookie sheet (or lined with silicone baking mat). Score the dough into 8 wedges (marking the slices with a knife or pizza cutter, but not cutting all the way through). Brush with additional cream and sprinkle with sugar.

Bake 14-16 minutes or until lightly golden. Immediately remove from cookie sheet. Cut or carefully separate the wedges. Serve warm.


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Fresh Blueberry Scones Recipe

Blueberry season is just about past, but there may still be some beautiful berries left on the bushes near you. If not, hopefully you saved a few in the freezer--those would work just fine in this recipe (keep the berries frozen when stirring them into the batter.)

If you want a special addition to your breakfast or brunch, try these simple scones. Just a few ingredients and you've got a buttery, slightly sweet side dish. 

Fresh Blueberry Scones Recipe

recipe adapted from Betty Crocker Cookbook

Makes 8 scones

Ingredients

1-3/4 cups flour

3 Tbsp sugar

2-1/2 tsp baking powder

1/2 tsp salt

1/3 cup firm butter

1 large egg, beaten

1/2 tsp vanilla

4-6 Tbsp 2% milk or heavy whipping cream

1/2 cup fresh blueberries

Directions

Preheat oven to 400 degrees. 

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter using pastry blender (or you can use 2 knives and pull them in opposite directions). The mixture should be coarse and crumbly. Stir in egg and vanilla and add in milk 1 Tbsp at a time until the dough cleanly leaves the edges of the bowl. Gently fold in blueberries, being careful not to break open any berries. 

Lightly flour a clean surface and turn dough onto it. Sprinkle your hands with flour and knead gently 10 times. Roll out the dough into a 10 inch circle. Flour a sharp knife or pastry cutter and cut the dough into 8 wedges. Transfer the wedges to a baking sheet and brush each with additional milk. Sprinkle with sugar. 

Bake 13-15 minutes or until lightly golden brown. Transfer to a serving dish and serve warm.  

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Fresh Cranberry Scones Recipe

Cranberries are the perfect accent for the Christmas holiday, and these scones are exactly what your table needs to make your breakfast or brunch festive. I decided at the very last minute to try my hand at scones and this is the perfect recipe. It's simple and easy to pull together in 10 minutes, and the scones bake up beautifully. Impress your guests this holiday season!

Fresh Cranberry Scones Recipe

recipe adapted from twopeasandtheirpod.com

Makes 10-12 scones

Ingredients

3 cups flour

1 Tbsp baking powder

1/2 tsp salt

1/3 cup granulated sugar

1 Tbsp orange zest

1/2 cup unsalted cold butter, cut into small pieces

3/4 cup 2 % milk 

2 large eggs

1/2 tsp vanilla extract

1 cup fresh or frozen cranberries

Directions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.

Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.

Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.

Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

*Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.

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