Rosemary and Chocolate Scones

Votes: 5

Photo of the dish: James Bagrey

Time: 30 min.
Complexity: easily
Quantity: 12 buns

Rosemary and Chocolate Scones - A Detailed Recipe.

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:

2 cups of premium flour, plus more for dusting
1/2 cup chocolate chips or chopped chocolate
6 tablespoons of granulated sugar
2 tsp baking powder
2 tbsp dry buttermilk
1/2 teaspoon of baking soda
1/2 tsp salt
1 tsp chopped fresh rosemary
2 tbsp. l. melted butter
1 tsp vanilla extract
1 tbsp and 2 tbsp heavy cream
2 tbsp. l. brown sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, brown sugar, premium flour, chocolate, chocolate chips (granules), vanilla extract, rosemary

Cooking the dish according to the recipe:

Preheat oven to 210°C. Line a baking sheet with parchment paper.

In a bowl, combine flour, granulated sugar, baking powder, baking soda, dry buttermilk, and salt. Stir in rosemary and chocolate chips. In a separate bowl, combine melted butter, vanilla extract, and 1 cup of heavy cream. Pour the mixture into the flour bowl and whisk until smooth.

Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute.
Divide the dough into two parts and roll each into a round layer 1 - 2 cm thick. Spread the dough with 2 tbsp. cream and sprinkle with sugar.

Cut each layer into 6 pieces and place on the prepared baking sheet. Place in the oven and bake until golden brown, 12-16 minutes. Remove the rosemary and chocolate scones from the oven and cool.

Categories:

recipe / Desserts / Cookie / / English cuisine / Melissa d'Arabian

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