Best Sandra Lee Mocha Chip Scones Recipes
CHOCOLATE CHIP SCONES
A recipe I found at King Arthur's Flour site and here is the intro they gave: Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren't overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big sigh" moments. For ultra-tender texture, we like to use one of our lower-protein pastry flours in these scones. Use all-purpose if that's what you have; the dough will be a bit stiffer. Scones will still be tasty, just not quite so tender.
Provided by diner524
Categories Breads
Time 35m
Yield 16 3 inch scones/biscuits, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Lightly grease (or line with parchment) a baking sheet.
- In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
- Whisk together the cream , eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
- Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
- Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you'll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
- Bake the scones for 20 minutes, until they're golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.
Nutrition Facts : Calories 246.9, Fat 13.3, SaturatedFat 7.9, Cholesterol 47.1, Sodium 139.2, Carbohydrate 30.5, Fiber 1.3, Sugar 11.9, Protein 3.5
STOVETOP SCONES
This recipe won't heat up your whole kitchen because these scones are made stovetop. Even better, they're semi-homemade.
Provided by Sandra Lee
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat a cast iron skillet or griddle over medium-high heat.
- Combine the baking mix, sugar, egg and milk in a medium bowl. Mix gently. Form a ball and knead the dough gently on a floured surface for 5 to 8 strokes, until the dough holds together. Pat or roll the dough to form a 6-inch circle. Cut the dough into 12 wedges.
- Grease pan with shortening. Turn down to medium heat and add the wedges of dough.. Cook for 4 to 5 minutes, adjusting the heat and repositioning the wedges until they're an even pancake-brown. Flip and cook another 3 to 4 minutes.
- Serve with raspberry jam and sweet butter.
RASPBERRY ROSE SCONES
Steps:
- Preheat oven 375 degrees F. Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese Spread.
- Whip all ingredients together and chill in the refrigerator.
CINNAMON CHIP SCONES
A recipe from TOH magazine that I hope to try soon, just need to remember to shopped for cinnamon chips. The author wrote this about the scones: "These scones will melt in your mouth," writes Barbara Humiston of Tampa, Florida. "They're delicious hot, warm or even cold!"
Provided by diner524
Categories Scones
Time 20m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs(I use a food processor for this). Stir in buttermilk just until moistened. Fold in chips.
- Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
- Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 272.1, Fat 13.9, SaturatedFat 8.7, Cholesterol 36.4, Sodium 365.3, Carbohydrate 32.6, Fiber 0.9, Sugar 6.6, Protein 4.3
MOCHA-CHIP SCONES
Enjoy the taste of mocha in these delightful chocolate scones topped with whipped cream - a perfect treat to your family.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In small bowl, stir coffee powder into 1 cup whipping cream; set aside.
- In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips and reserved whipping cream mixture just until dry ingredients are moistened and dough leaves sides of bowl and forms a ball.
- On cookie sheet, pat dough into 9-inch round. With sharp knife dipped in flour, cut round into 8 wedges, but do not separate wedges. Brush with 1 tablespoon whipping cream; sprinkle with 1 tablespoon sugar.
- Bake 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully cut to separate wedges. Serve warm and top with whipped cream and additional chocolate chips.
Nutrition Facts : Calories 551, Carbohydrate 53 g, Fat 6 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 361 mg
SANDRA LEE - MOCHA CHIP SCONES
I love the decadence of scones, love coffee, and love chocolate chips! I'm not a huge fan of Sandra Lee on the Food Network, but these scones looked pretty darn good for Semi-Homemade ones made with Bisquick! :) They tasted even better!!! (However, I do think the 3/4 cup of white chocolate chips made this a little too sweet...so I replaced the white with an additional 3/4 cup semi-sweet ones. I also felt that the dough needed an additional teaspoon of vanilla extract. I found the coffee flavor to be far too weak using double strength coffee, so I substituted 4 1/2 tsp instant espresso powder dissolved in 1/4 cup hot tap water. ) Enjoy with coffee or hot chocolate for a sinful breakfast!
Provided by GoodMorningBurger
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
- In a large mixing bowl, combine baking mix, sugar, and chocolate chips.
- Add wet ingredients to dry ingredients and work into a crumbly dough.
- On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2 inch thick).
- Cut into 12 wedges and place on an ungreased cookie sheet.
- Set aside.
- In a small bowl, combine 1 tablespoon cream and remaining beaten egg.
- Brush tops of scones with egg mixture and sprinkle with sanding sugar.
- Bake 18-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 309.9, Fat 13.9, SaturatedFat 6.2, Cholesterol 41.1, Sodium 462.2, Carbohydrate 44, Fiber 2, Sugar 24, Protein 4.8
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