I loved to find scone recipes to make. If someone asked me "what are your favorite scones to make?", I would say it depends on what flavors I like. Why do I like making scones? It is a good pastry treat, easy and simple to make, and you can try making different flavors throughout the seasons. Scones can be made for EVERYTHING! Does anyone know where scones actually came from? The answer is Scotland. The difference between Scotland vs. American Scones is the texture and appearance - the British version of scones is taller and round. The American version is more of a wedge or triangle shape.
There are easy-to-make scones without dealing with the fuss! Say what!!!
The company, King Arthur Baking, has a mini Ceramic Scones Pan on their website. You can use this for easy baking.
Ingredients
Scones
2 C King Arthur all-purpose flour
2/3 C King Arthur White Whole Wheat flour - if you don't have it, it is not going to hurt or ruin the product
1/3 C cocoa powder or dutch - process cocoa
1/2 tsp. espresso it optional
1/2 C sugar
1 T. baking powder
3/4 tsp. salt
8 T. butter, cold, cut into pats
1 1/2 c semisweet or bittersweet chocolate chips ( I preferred semisweet)
1 tsp. vanilla extract
3/4 c + 2 T. milk
Glaze
2/3 c semisweet or bittersweet chocolate chips
1/4 c half & half or liquid coffeer creamer
Directions
Preheat your oven to 375 F. lightly grease the ceramic scones pan
Making the scones - in a large mixing bowl whisk the following - blend the flour, cocoa, espresso powder, sugar, baking powder, baking soda, and salt until the mixture is together.
In the large mixing bowl, you will add the butter by using the pastry blender until the butter looks crumbly.
You will stir the chocolate chips into mixture.
Whisk together the following in a liquid measuring cup or small mixing bowl - vanilla, egg, and milk.
Combine the liquid mixture in a dry measuring mixture until the measuring is even amount of the moist. Add a tablespoon of milk of the batter is not coming together.
Use the spoon of the batter into the individual scones area until they are fully covered.
Bake for 18-23 mins. Check the product with a toothpick to if it comes out clean. If not, put it back in for about 3 mins.
After the product is fully baked through, place on a wire rack to cool.
While the scones are trying to cool down, and you can work on the glaze. In this part, you put the chocolate chips and the coffee creamer in a microwave-safe bowl by heating it in the microwave. The appearance you are looking for is the chips have been melting and smooth mixture.
Comments I got on the scones:
Chocolatey, but not too chocolately . Just the right amount of chocolate
Tastes amazing, and perfect with or without the glaze. Good with carmel/chocolate syurp
Very Soft
Kate's tips
If you don't like espresso powder in your desserts, that is okay. It's only there to have a little bit of coffee taste.
When you are making the glaze, its was important not to over microwave the chocolate, because it will get burned.
If you see the smear of the melting chocolate chips - that is normal that can happen, just scrape it off
Kate's accommodation
If you don't know how to use the pastry blender, I would ask for help
Make sure that you double-check that the scones are fully cooked in the pan before you remove them from the oven.
This is when the scones are done baked and have set it up on the ceramic scone pan
Here the scones that are served with a Hershey Chocolate Syrup