Chocolate scones

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 8

If you're planning a special holiday breakfast, bake scones. Soft, crumbly buns filled with chocolate chips, topped with sweet vanilla icing, and topped with more chocolate—a sure bet!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Scones

2.5 cups dry baking mix + extra for sprinkling
1/4 cup brown sugar
4 tablespoons salted butter, diced and chilled
2 large eggs, beaten
1/4 cup sour milk or kefir
A little vanilla extract
1.5 cups chocolate chips

Glaze

0.5 cups of milk
A little vanilla extract
3 cups sifted powdered sugar
A pinch of coarse salt
1/4 cup mini chocolate chips

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, sour milk, kefir, chocolate chips (granules), premium flour, brown sugar

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
In a large bowl, combine the baking mix and brown sugar. Pour the butter into the dry mixture and mix until fine crumbs form. In a small pitcher, combine the eggs, buttermilk, and vanilla. Using a fork, slowly add the liquid mixture to the dry mixture until smooth. Gently fold in the chocolate chips.

Turn the dough out onto a lightly floured surface. Form it into a 2-cm-thick rectangle, then into 4 equal squares. Cut each square in half to make 8 triangles. Transfer the triangles to a baking sheet and bake until lightly browned, about 18 minutes. Let them cool slightly.
Glaze:

While the scones are cooling, combine the milk, vanilla, powdered sugar and salt in a bowl until smooth.
Drizzle the cooled scones with the glaze, then sprinkle with mini chocolate chips. Let the glaze set slightly and serve.

Categories:

recipe / Breakfast / Festive dishes / March 8 / Bakery / Desserts / Cookie / / Ree Drummond

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