The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland, but are also eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea. The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably.
(refers from wikipedia)
I have found some that are amazedly good with chocolate! Mmmm…check them out!
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon) (I left this out)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones
1 cup chocolate chips
Adjust the oven rack to the middle position and preheat the oven to 400 F.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal. Transfer the mixture to a large bowl and stir in the ginger and chocolate chips. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. (The dough was so easy to work with, you can just shape by hand. Or to make triangles, you can make one big circle and cut into slices. I used my nordicware mini scone pan. Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In a medium bowl, combine flour, baking soda, & salt. Set aside. In a separate bowl, mash bananas, add brown sugar, oil, maple syrup, vanilla, & baking powder. Mix well. Stir in 1/2 of dry ingredients and mix, then add the rest until mixed thoroughly. Fold in chocolate chips & nuts. Dust countertop with flour. Drop dough onto flour and roll until 1/2 in or so thick. Use a pastry cutter to knife and cut into desired shapes. Place on cookie sheet and bake for 15-20 minutes. Removed from pan and allow to cool slightly before serving. I also rub a little butter on top for extra flavor and sheen.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Add the butter pieces and press into the flour mixture with a fork. Add the vanilla into the half and half. Pour it into the flour mixture and stir until it starts to come together. Add the banana, apricots and white chocolate, mix well. Pat the dough into a disk about 1 inch thick. Cut into eight sections, like a pizza. Place on baking sheet and bake for 10-15 minutes, till golden brown.
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
Zest of one lemon
1/4 cup of white chocolate chips
Vanilla sugar to sprinkle on top
Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place raspberries in freezer until needed.
Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with melted butter and sprinkle with vanilla sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.
Preheat oven to 200°C. Line large flat oven tray with baking paper.
Whisk milk, cream, chocolate syrup and egg together until well combined. Combine flour, sugar, and chocolate chips in a large bowl. Add milk mixture and stir gently to a soft dough. Turn onto a lightly floured surface and knead gently until dough comes together. Press dough out to 2cm-thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough.Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen.
Serve warm with clotted cream! Oh, so delicious~
240 ml thickened cream
1 tsp. vanilla extract
2 tbsp. caster sugar
Beat thickened cream and mascarpone until incorporated, then add sugar and vanilla. Continue beating until mixture appears firm and looks like whipped cream. If not using straight, remember to refrigerate cream!
They all look amazing! I will definitely be trying these the next time I have a craving for chocolate scones.