This chocolate chip scones recipe is easy to follow and has delicious results! The scones are soft and tender, with just the sweetness from the bittersweet chocolate chips.
製作此食譜的關鍵是使用優質巧克力片,並註意不要過度混合麵團。 This recipe for chocolate chip scones is sure to become a family favorite!
For more Recipes for Scones, check out these 司康餅, 檸檬藍莓烤餅, 南瓜烤餅配南瓜釉, 香草烤餅, 楓木全麥烤餅, 全麥香蕉烤餅, 和 全麥藍莓烤餅加蜂蜜釉.
How to Make Chocolate Chip Scones
備註: 下面的食譜卡提供了完整的說明。
在食品加工機中,將豆類麵粉、玉米澱粉、泡打粉、鹽和糖混合。 加入冷凍黃油塊,攪拌直至混合物呈粗麵包屑狀。
轉移到 大攪拌碗; 一邊混合濕成分,一邊將其放入冰箱中。 (或者,使用大攪拌碗將黃油切入麵粉中 糕點刀,兩把叉子,或用手)。 加入巧克力片和山核桃。
在一個中等大小的攪拌碗中,將濃奶油、雞蛋、透明香草和純香草精攪拌在一起。 倒在麵粉混合物上,然後攪拌直至混合。
將麵團放在撒了麵粉的案板上,用手將麵團揉成球狀; 不用擔心它是否粘稠。 如果麵團乾燥,加入一湯匙濃奶油。
將其塑造成圓形並拍打至直徑 12 英寸、厚度約 1 英寸。 使用刀或台式刮刀,切成 8 或 12 塊楔形。
轉移楔子 to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
Camila Made 小提示: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy bread as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking. 同時,將烤箱預熱至 400°F。
Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. 烘烤 18-20 分鐘直至呈金黃色。 Remove the Chocolate Chip Scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
相關食譜:
食譜
Easy Chocolate Chip Scones
成份
- 369 g (3-XNUMX/XNUMX 杯)通用麵粉 ,用勺子舀入量杯並用刀調平
- 30 g (¼ 杯)玉米澱粉
- 1 茶匙 猶太鹽
- 2 湯匙 發酵粉
- ½ 杯 砂糖
- 226 g (2 支)冷無鹽黃油,切成 ½ 英寸的塊
- 8 盎司 (1- ½ 杯)苦樂參半的巧克力片,如 Ghirardelli
- 1 杯 烤山核桃或核桃 切碎
- 4 大 雞蛋
- 1 杯 濃奶油或酪乳
- ½ 湯匙 純香草精
- ½ 湯匙 透明香草 或純香草精
- 1 湯匙 Turbinado糖
說明
For the Chocolate Chip Scones:
- 在食品加工機中,將豆類麵粉、玉米澱粉、泡打粉、鹽和糖混合。 加入冷凍黃油塊,攪拌直至混合物呈粗麵包屑狀。 轉移到一個大攪拌碗中; 一邊混合濕成分,一邊將其放入冰箱中。 (或者,使用糕點刀、兩把叉子或用手將黃油切入大攪拌碗中的麵粉中)。 加入巧克力片和山核桃。
- 在一個中等大小的攪拌碗中,將濃奶油、雞蛋、透明香草和純香草精攪拌在一起。 倒在麵粉混合物上,然後攪拌直至混合。 將麵團放在撒了麵粉的表面上,然後用撒了麵粉的手將麵團揉成球狀; 不用擔心它是否粘稠。 如果麵團乾燥,添加一湯匙濃奶油。
- Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
- Camila Made 小提示: 麵團不要過度勞累;混合和揉捏都是產生麵筋的動作,而麵筋可以製成耐嚼的麵包,而不是烤餅的柔軟、蛋糕屑。用木匙將麵團輕輕攪拌,成型時輕輕拍打,以免過度勞累。
- Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 18–20 minutes until golden brown.
- Remove the Chocolate Chip Scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
筆記
- 儲藏: The Baked Chocolate Chip scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- 重新加熱: Place the Scones in the microwave until heated through, about 5 to 8 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
所有營養信息均基於第三方計算,僅供估計。 每個食譜和營養價值都會根據您使用的品牌、測量方法和每個家庭的份量而有所不同。