Best Fancy Double Drizzled Chocolate Chip Scones Recipes

DOUBLE CHOCOLATE SCONES

Steps:

• Lightly grease cookie sheet or use parchment paper or a silicon mat.
• Preheat oven to 375 degrees.
• In large bowl, mix flours, cocoa, sugar, baking powder, baking soda and salt with a whisk.
• With pastry blender incorporate the butter into the flour mix using a pastry blender or your fingers until the mixture looks evenly crumbly.
• Stir in Chocolate chips.
• In a medium bowl whisk together the milk, vanilla and the egg.
• Add the wet ingredients to the flour mixture and stir until evenly moist. Mine was very moist but if yours is not add a tablespoon or two more of milk.
• Place some flour mixed with cocoa powder onto a flat surface and turn out the dough. Divide dough in half and pat each half into 6 inch circles. Cut the circles into 6 wedges, like a pie. My dough was so moist this was difficult and at this point I was wondering what I did wrong.
• Place wedges on baking sheets and bake for 17 to 20 minutes. I baked mine for 20 thinking they would take longer to cook as they were so moist but the were perfectly baked at 20.
• To make a glaze, melt 2/3 cup of semi sweet chocolate chips with 1/4 cup half and half in a small bowl in the microwave. Or use some Nutella.

FANCY DOUBLE DRIZZLED CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 425 degrees F. Stack two baking sheets together and line top one with parchment paper (if baking scones freeform). Or, spray six to eight 3 1/2 inch individual tart tins with non-stick cooking spray.
• In a food processor, place flour, sugar, salt and baking powder. Process to combine. Add the butter and pulse to cut it into dry mixture. Process until you have a coarse, mealy texture.
• Turn mixture out into a large bowl. Make a well in the center and add egg, vanilla and most of the cream. Stir to make a soft dough. Fold in chocolate chips. Texture should be between a dough and a firm batter. With an ice cream scoop, drop scone dough into tart tins or onto baking sheet.
• Bake until lightly browned (15-18 minutes).
• Remove from oven and cool in tart tins or on baking sheet until slightly cooled, about 15 minutes.
• Place parchment paper or waxed paper under cooling racks; transfer cooled scones to racks. Drizzle both melted chocolates over scones. After the chocolate has set, dust tops of scones with confectioners' sugar. Place scones on serving plate. Serve slightly warm or at room temperature with Creme Fraiche or Devonshire Clotted Cream (optional). Makes 6-8 scones.
• **Tip:
• When melting White Chocolate, be careful not to burn it. White Chocolate or milk chocolate will burn much easier than dark chocolate as they have a much higher milk solid content. When melting white chocolate or milk chocolate, place chocolate in a double boiler on very low heat. Stir constantly, and keep your eye on it continually while melting.