Chocolate Scones With Self Raising Flour
Scones

Chocolate Scones With Self Raising Flour

  • July 6, 2022

They are quick to make and taste divine, especially if eaten when warm and the choc chips are still all lovely and melty like in the photo!Place the flour, cocoa and icing sugar into a bowl and mix.(Mine is actually a little light as I only had about 1/3 cup cocoa and had to top it up with drinking chocolate!).If you can have the butter out of the fridge a little before hand and that makes it easier to blend into the flour.Turn the dough out onto a lightly floured surface or you can try what I do and use baking paper.Gently knead the dough into shape again once you have no space to cut further rounds.To check if they are cooked, tap the centre scones on the top with your finger tips.Chocolate Scones Print Author:: PlanningQueen lunch box Recipe type: Ingredients: 1 ½ cups self raising flour.Place the flour, cocoa and icing sugar into a bowl and mix.(Mine is actually a little light as I only had about ⅓ cup cocoa and had to top it up with drinking chocolate!).If you can have the butter out of the fridge a little before hand and that makes it easier to blend into the flour.Turn the dough out onto a lightly floured surface or you can try what I do and use baking paper.Gently knead the dough into shape again once you have no space to cut further rounds.To check if they are cooked, tap the centre scones on the top with your finger tips.Modify the shopping list to check off items you already have at home.The most popular recipes from the blog have been included and more will be added on a weekly basis.The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans.Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog. .

Chocolate Chip Scones (Only 4 Ingredients)

Chocolate Chip Scones (Only 4 Ingredients)

Chocolate Chip Scones (Only 4 Ingredients)

These chocolate chip scones are not only delicious, but they come together using only 4 simple ingredients and one bowl.We teach you how to make chocolate chip scones in just a few simple steps!You literally mix everything in one bowl, shape the dough into a disc, and cut it into wedges.If you have any leftovers, and that's a big if, you can place them in a freezer bag and freeze them.Self-rising flour already contains the baking powder and salt so you don't have to add them to this recipe.Self-rising flour already contains the baking powder and salt so you don't have to add them to this recipe.I don't recommend substituting regular milk because it does not contain enough fat.Add flour, sugar, and chocolate chips to a large bowl and whisk to combine.Add heavy cream and stir until a stiff dough forms.Click here to learn how to make these chocolate chip scones in a visual story.Gluten Free Chocolate Chip Scones - To make these scones gluten free, follow this gluten free scones recipe by King Arthur Flour add the chocolate chips into the dry ingredients as instructed.To make these scones gluten free, follow this gluten free scones recipe by King Arthur Flour add the chocolate chips into the dry ingredients as instructed.Add 1 tablespoon of baking powder and 1 teaspoon of salt then stir to combine.Visit our recipe for lime scones to learn how to zest citrus.Visit our recipe for lime scones to learn how to zest citrus.You can store any leftover scones in an airtight container in your pantry for up to a week or in a freezer bag for up to 2 months.The chocolate chip scones are perfect for breakfast, dessert, or anytime you want a sweet snack!You may need to knead the dough a little bit with your hands to incorporate all of the dry ingredients.Either tap or click the stars in the recipe card or leave a comment below.Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. .

Chocolate Chip Scones: Perfect for Afternoon Tea

Chocolate Chip Scones: Perfect for Afternoon Tea

Chocolate Chip Scones: Perfect for Afternoon Tea

They're simple to make at home and delicious for breakfast or afternoon tea.It's such a good recipe that I use it as the basis most of the sweet scones that I make.The final step in to fold in the chocolate chips before cutting out the scones and baking them.For the first step of rubbing the butter into the flour you can use a food processor if that's easier for you.You an also dress them up a bit and spread them with Nutella and put a dollop of whipped or clotted cream in the middle.I would definitely recommend that you freeze any scones that you think you won't eat within 24 hours.You just need to defrost them and then ideally pop them in the oven for about 8 minutes to warm through.They're simple to make at home and delicious for breakfast or afternoon tea.5 from 12 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Course Afternoon Tea, Breakfast, Snack Cuisine British Servings 12 Calories 318 kcal Equipment Mixing bowl.Scone cutter Ingredients Metric US Customary 1x 2x 3x 550 g self-raising flour.140 ml milk approx Instructions Preheat the oven to 200°C.Put the flour and baking powder into a large bowl and rub the butter in with your fingers until it resembles breadcrumbs.Pour the milk into the bowl with the flour and stir it in with a knife until it forms a soft dough.Bake in the oven for 10 minutes till risen and golden.Video Notes Nutritional information is approximate and a guideline only.Cook Blog Share hosted by the Effortless Foodie. .

The Best Chocolate Chip Scones

The Best Chocolate Chip Scones

The Best Chocolate Chip Scones

Tender, flaky, rich scones made with buttermilk and stuffed with dark chocolate pieces, then drizzled with sweet yogurt glaze is my idea of afternoon tea (or breakfast!).Scones and chocolate are probably two of my favourite things, so it felt only natural to combine them.However, I wanted to shake things up and whilst using the base recipe from my tried and tested traditional scone recipe, I’ve swapped out the milk in exchange for buttermilk and then thrown in a heap of chocolate into the dough.The acidity of the buttermilk breaks down the gluten strands in the dough resulting in pure delicious flakiness.Today, I’ll share with you how I create these scones and help you along with photos and instructions.Flour, butter, egg and buttermilk make up the core ingredients of these scones and you're most likely going to have them in your kitchen.Flour, butter, egg and buttermilk make up the core ingredients of these scones and you're most likely going to have them in your kitchen.Served alongside a cup of tea these make the perfect afternoon snack.Self-raising flour - Part of the success of making scones lies in the height that they rise.- Part of the success of making scones lies in the height that they rise.-Salt adds depth to the flavour and the extra baking powder helps create a little more lift.Buttermilk - A beautiful addition to these scones providing richness and helping with their tender texture.- A beautiful addition to these scones providing richness and helping with their tender texture.Unsalted butter - Has to be cold in order to create flaky layers within the scone.TIP: To make homemade buttermilk: Add 30ml lemon juice (or white vinegar) to 210ml milk and set aside at room temperature for 30 minutes.Add the chopped butter and using your fingertips, toss the pieces until they are separated and coated with flour.Now rub the remaining cubes of butter into the flour but this time leave them larger until they are the size of peas.TIP: The buttermilk and butter have to be cold to have success with this chocolate scones recipe.Refrigerate measured ingredients for half an hour before continuing on with the recipe if needs be.If you have warm hands, run them under cold water to cool them down but fore starting the recipe.If necessary, use your hands to lightly bring it all together incorporating the dry flour left at the bottom of the bowl.Tip the scone mix onto a lightly floured surface and using your hands, bring it together and gently flatten it out.We're going to use a folding technique to create flaky layers and incorporate air into the dough and minimise kneading.Using the egg wash that you set aside earlier, brush the tops of the scones.In a bowl sift in powdered icing sugar then add Greek yogurt and whisk.Now that we’ve added in chocolate to the recipe here are some other ideas for what to add into your scones:.Any type of fresh fruit like strawberries, peaches, pears or raspberries for example, when chopped into small pieces and mixed through are sensational.Any type of fresh fruit like strawberries, peaches, pears or raspberries for example, when chopped into small pieces and mixed through are sensational.I believe scones benefit from the egg as it binds the ingredients, adds flavour but also acts as a leavener and aids in the rise, leading to increased fluffiness.To store: These Chocolate Chip Scones are best served fresh and slightly warm.Use it in the recipe to help fold the flattened dough disc in half and then again into quarters.Don't forget to subscribe to the newsletter, so that you don’t miss out on more delicious food, tips and news but also the chance to download your FREE DESSERT E-BOOK!This post was originally published in August 2019 but has been updated with new photos, new content and a revised recipe. .

Vegan Chocolate Raspberry Scones

Vegan Chocolate Raspberry Scones

Vegan Chocolate Raspberry Scones

While I do love a plain scone, split and spread thickly with jam and cream; sometimes a flavoured one is what I want.To make the scones, start off by sifting together some self-raising flour, baking powder and salt.Shape into a round, slice into six triangles, brush with soy milk and bake until golden.I like them simply spread with some vegan butter but they are also good with jam (and cream if you wish!Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess. .

Scones with chocolate? Yes, different and delicious!

Scones with chocolate? Yes, different and delicious!

Scones with chocolate? Yes, different and delicious!

My husband was desperate for some chocolate, but we were in Covid19 lockdown, so didn’t want to go to the shops for something so frivolous.I’ve adjusted the amount of cocoa upwards by 10g compared to the first time I made them as husband likes really dark plain chocolate and he wanted them stronger.Scones need to be light to be at their best, so sift the flour, cocoa and baking powder (if using) to get some air in.Pat out to 2cm / ¾” thickness and cut into scones, scrunching together the trimmings and repeating.You really need to keep a close eye on the time as you can’t tell the usual way, from a golden brown colour, that they are cooked.We enjoyed ours with thick cream and bottled dark cherries on top, very reminiscent of Black Forest Gateaux!When I was growing up, Mum used to save the soured milk to make the lightest of scones.There is no need to add eggs to this recipe, so you can make it vegan if you prefer by using plant milk.I used 2 tsps baking powder to 240g flour and it seemed to work alright, so that’s what I’ve used in the recipe for these chocolate scones. .

How to Make Cherry Chocolate Scones

How to Make Cherry Chocolate Scones

How to Make Cherry Chocolate Scones

If you click a link and make a purchase, I may receive a commission at no extra charge to you.There’s no end to the flavor combinations you can make with a simple base recipe, and they come together really quickly.This recipe combines a soft, fluffy scone with semi-sweet chocolate and pops of fresh cherry.It’s finished off with a drizzle of vibrantly pink icing made from cherry juice and powdered sugar.It’s cheaper to buy a big bag of frozen cherries, and there’s less pressure to eat them all before they go bad.Now, you may choose to leave your cherries whole, but I recommend cutting them either in half or in quarters for more even distribution.Once you’ve tossed the cherries and chocolate into the dry mix, you can work in the butter.You don’t want to overwork the dough or they won’t come out flaky or tender… just hard and tough.So, when about 90% of the mixture is holding together in a scraggly mass and 10% of the dry mix is still loose at the bottom of the bowl, dump everything on the counter.Flatten the mass with one hand, scoop the scraper under the dough, and fold it in half.Press the dough back down, working in some of the dry mix, and turn the whole affair 90º.Finally, I brush these down with a bit of milk so the top gets a nice brown color.Baked goods with a dusting of flour on top do not brown and tend to come out pale.Milk dampens the flour but also adds some sugar that will caramelize in the oven to create that bakery-fresh color.I like it so thick that the whisk leaves a substantial trail that holds its shape for a couple of seconds and then smooths out.Transfer the icing to a plastic baggy, and snip off the tip for a quick and easy piping bag.You do have to wait until the cherry chocolate scones are cooled completely otherwise the icing is going to soak in or run off.Make sure to remove all the air from the bag and cover the cut tip with tape to prevent hardening.I use the box grater for my frozen butter, the bench scraper (as mentioned) is essential, and I love my pans and silicone baking mats for a whole lot of my recipes (they get a LOT of love).Don’t forget to subscribe to the blog for weekly updates so you don’t miss future related posts, and so you can snag your free meal planning and grocery shopping worksheet!Print Recipe Pin Recipe Prep Time 30 mins Cook Time 15 mins Course Breakfast Cuisine American Servings 8 scones Equipment Medium mixing bowl.In a medium mixing bowl, combine the self-rising flour, sugar, chocolate chips, and cherries.Grate cold butter into the self-rising flour mixture, and toss with your hands to combine..In a small bowl, whisk together the powdered sugar with 2 Tablespoons of the reserved cherry juice.Add juice or powdered sugar until your icing is thick enough that your whisk leaves trails for 5 seconds and then settles into a smooth surface.Transfer the icing to a plastic baggy, and snip the tiniest bit of the corner off. .

Blueberry and White Chocolate Scones – Karen Really Likes Food

Blueberry and White Chocolate Scones – Karen Really Likes Food

Blueberry and White Chocolate Scones – Karen Really Likes Food

The recipe itself is super simple and I have even added a method for incorporating the butter which makes it a really easy dish to bring together.If you want to take it to the next level you could even put whipped cream and blueberry jam inside. .

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