Special Dark® Chocolate Chip Scones

Special Dark® Chocolate Chip Scones

13

"'Knead' a little morning pick-me-up? Bake away those gray mornings with homemade dark chocolate chip-studded scones!"

Ingredients

{{adjustedServings}} servings 279 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 375 degrees F. Lightly grease 2 baking sheets.
  2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.
  3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
  4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough into 4 1/2 x 16-inch rectangle about 1 1/4 inches high. Divide rectangle into 12 smaller rectangles each measuring 1 1/2 by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles (see note). Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
  5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.
Tips & Tricks

Footnotes

  • Note
  • Rectangles can also be cut crosswise into smaller rectangles about 1 1/2 by 2 inches.
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Reviews

13
  1. 15 Ratings

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I just LOVE this recipe. I have made it a number of times and every time they turn out great! A bit rich/sweet for breakfast but perfect for a snack or tea! They were very moist when fresh fr...

These are basically AMAZING. I used regular old bittersweet chocolate chips and Splenda, just what I had around, and they turned out really well. I would probably sprinkle them with real sugar...

Took these to work and got rave reviews, the were easy to make and came out well. be careful not to burn the bottoms. the description for cutting was hard to follow, but I think I figured it out...