Tender and Rich Chocolate Chip Scones
These tender and buttery chocolate chip scones are simple to make in just over half an hour! My recipe includes an optional sweet vanilla glaze for a bakery-style look.
Recipe:
Ingredients
2 cups all-purpose flour (250g)
¼ cup light brown sugar, firmly packed (50g)
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, very cold and cut into cubes (113g)
½ cup heavy cream (118ml)
½ teaspoon vanilla extract
½ cup mini chocolate chips (85g)
Vanilla Glaze (optional)
1 cup powdered sugar (125g)
2-4 Tablespoons milk
¼ teaspoon vanilla extract
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Instructions
00:00 Introduction
Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
00:28 In the basin of a food processor, combine flour, brown sugar, baking powder and salt. Cover with lid and pulse to combine.
01:00 Scatter cold butter pieces over the flour mixture and pulse again until butter pieces are mostly combined but some discernible pieces (no larger than pea-sized) remain.
02:05 Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.
02:25 Pulse again until the mixture is mostly combined and beginning to cling together.
03:00 Transfer to a clean, lightly floured surface and sprinkle chocolate chips overtop. Use your hands to gently work the dough together, distributing the chocolate chips as you go, until you have a disc. Fold dough over itself, turn 90 degrees and fold again. Repeat this 4 more times.
04:28 Form dough into 2 separate 4” (10cm) discs (for mini scones) or one 6” (15cm) discs (for regular scones).
04:49 Using a sharp knife, cut each disc into 8 wedges, pressing straight down with each cut (don’t saw).
05:13 Transfer scones to prepared baking sheet, spacing 1” apart. Transfer to preheated oven and bake for 13-14 minutes, until cooked through.
06:18 Allow scones to cool on baking sheet. Once cooled, top with vanilla glaze, if desired.
Vanilla Glaze
Whisk together powdered sugar, 2 Tablespoons milk, and vanilla extract. Add more milk as needed until glaze is smooth and drizzles off the whisk.
Dip the tops of cooled scones in glaze or drizzle with glaze. Allow glaze to set before serving.
Notes
Food Processor
If you don’t have a food processor you can make the scones by whisking together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with either a pastry cutter, box grater, or pair of knives. Whisk together heavy cream and vanilla and pour over and stir until well-combined. The dough will be very dry but will come together with some effort. If absolutely necessary you can add a bit more cream, a splash at a time.
Storing
Store in an airtight container at room temperature for up to 2 days.
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How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Irresistible Peanut Butter Chocolate Chip Cookies
My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!
Recipe:
Ingredients
1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 cup creamy peanut butter (264g) (see note)
3 Tablespoons honey
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour (410g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup milk chocolate chips (255g)
1 heaping cup dry-roasted peanuts, coarsely chopped (140g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
02:45 Gradually stir dry ingredients into wet until thoroughly combined.
03:47 Add chocolate chips and peanuts and stir well.
04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.
04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
The cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.
After baking and cooling, store cookies in an airtight container for up to one week.
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Chocolate Filled Scone video demonstration - sconebaking.com
After eating some delicious Pain au Chocolat in Paris, I was inspired to create my Scone au Chocolat, which is a chocolate filled scone. Here is a demonstration on how to make my Scone au Chocolat.
I hope this video inspires you to bake.
Let's BAKE!
For the complete recipe and photo tutorial, go to:
Amazing Peanut Butter Chocolate Chip Cookies Recipe
You will fall in love with these amazing Peanut Butter Chocolate Chip Cookies! They are big, chewy, and soft, making for a delightful treat. Loaded with peanut butter and chocolate flavor, these cookies have a wonderfully tender center with beautiful golden brown edges. These peanut butter chocolate chip cookies bring together the best of both worlds: soft and chewy peanut butter cookies studded with chocolate chips
RECIPE:
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double chocolate peanut butter scones- family cooking time
2 cups flour, 2 1/2 tsp B powder, Butter 1/2 cup, 1/3 rd tsp salt, 4-5 Tbspn cocoa, Vanilla essence 1/2 tsp. Butter should be cold and not warm. Mix together till mixture looks crumbly. Take 1 Egg, 1/2 cup Curd(yoghurt) and mix lightly till a dough forms. Do not overknead. Keep in the refrigerator for 15 minutes. Pre heat oven at 200 Degrees C. Remove dough. Put half in a baking dish in a round 1 1/2 inches thick. Spread peaniut butter on top . Put the rest of the dough on tp of the peanut butter. Sprinkle with granulated sugar and chocochips and bake for 20 minutes at 200 degrees. Yummy!! Enjoy hot. Dont eat too much !!!!
Variations- Strawberry lemon,
Mango dessicated coconut,
Orange cinnamon, apple cinnamon