Chocolate Scones
The quality of chocolate scones is not diminished by the fact that they are a more modern variant that is distinct from the classic variety of scones. You can taste chocolate in each and every bite, beginning with the tender scones themselves and continuing through the decadent chocolate chips and the luscious chocolate glaze that sits atop them. Although it is unknown when chocolate scones first appeared, its meteoric rise to fame in the United States is thought to have begun in the early 2000s. Even though they may be a more recent addition to the world of scones, it is highly recommended that you give them a try, regardless of whether you are celebrating a special event or just going about your normal day.
Ingredients
- 2 cups Bisquick
- 1¼ cup fine sugar
- 1½ tsp salt
- ½ cup small chunks of iced cold butter
- 1 cup small chocolate chips
- 1 egg
- cream cheese
- 1 tsp vanilla extract
Instructions
- Pre heat the oven to 200 degrees
- Use silicone baking mats or parchment paper to line a baking pan and set it aside.
- Mix the Bisquick, sugar, and if you like extra salt in a sizable bowl.
- With a pastry cutter or your fingers, chop the butter into the flour mixture until it resembles a coarse meal and there are little uneven chunks of butter distributed throughout.
- Add chocolate chips and stir.
- Combine the egg, cream cheese, and vanilla essence in a small bowl.
- Use a fork to stir the mixture until the dough starts to form. Add additional cream mixture as necessary if the dough is too crumbly, keeping in mind to avoid over-mixing.
- Then, gently knead the dough until a ball forms on a surface that have been dusted with flour.
- To make round scones, pat dough into a rectangle that is roughly a half-inch thick.
- Cut out 6 rounds with a 2 inches biscuit cutter. In order to make another two to three scones, press the leftover dough into a second piece that is half an inch thick.
- Place the scones on the baking sheet that has been prepared.
- Bake for 10 to 15 minutes or until golden brown. After transferring the baking sheet to a wire rack, let it cool for ten minutes.
- Serve warm or at room temperature.
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