Glazed Chocolate Chip Cream Biscuits with Sprinkles

biscuits to post 2

It’s what happens when you cross a scone and a donut.  Quick and easy, light and fluffy, softly sweet, in short… a lovely treat for a cold January afternoon (or morning or night!)

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2 cups all purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter, cut into 1/2 inch pieces

3/4 cup mini semi-sweet chocolate chips

1 cup heavy cream

1 1/2 cup sifted confectioners sugar

2-3 tablespoons heavy cream

chocolate sprinkles

 

Prepare baking sheet with parchment paper.  Preheat oven to 400 degrees.

In a medium bowl, whisk together flour, sugar, baking soda and salt.   Using a pastry knife (or your fingers) cut butter into the flour mixture until there are no pieces larger than a pea. Stir in the mini chocolate chips then make a well in the center.  Pour the 1 cup of heavy cream into this well and, using a table fork, gently stir the dry mixture into the cream until it is just moistened.  It will still be a crumbly mixture, but will be just moist enough to barely hold together.  Avoid the temptation to add more cream.

Gather the dough, place it on a lightly floured clean surface and gently pat it into a circle 1-inch thick.  Using a 2-inch round cookie or biscuit cutter, cut as many rounds as you can, placing each on the parchment lined baking sheet.  Gently pull the remaining dough together to create another 1-inch thick circle and continue cutting  biscuits until all of the dough has been used.  Important note here….you want to touch this dough as little as possible during the shaping.  It does not need to be kneaded at all and will be tough if you overwork it.  Just gently pull the dough together and press lightly.  There will be cracks and crevices in the tops of the biscuits that come from the second and third batch that you cut but that will just give the glaze a lovely place to seep into.

Bake the biscuits 12-14 minutes,or until they have risen and are just beginning to turn golden around the edges.  Let cool completely on a wire rack.

For the icing, simply stir together the confectioners sugar with a bit of cream, one tablespoon at a time until you get the consistency that you desire.  In the photo above, I left the icing quite thick and dipped the biscuits to just coat the tops.  You can also make a thinner glaze that can be drizzled over the tops and will drip down the sides.  Add the chocolate sprinkles and let sit until the glaze dries.

These biscuits are best the day they are made but still quite nice on day 2 if you keep them in an airtight container.

Makes 15

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Blueberry Scones with Lemon Glaze

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This is basically Tyler Florence’s recipe from his book Real Kitchen. I’ve made these so many times that I have just tweaked the mixing and shaping method a little bit and simplified the glaze. Once you get the hang of it, you can whip these up in just 15 minutes or so.

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2 cups all purpose flour, plus more for dusting
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut into chunks
1 cup fresh blueberries
1 cup heavy cream
2 cups confectioners’ sugar
a couple of tablespoons fresh lemon juice

Preheat oven to 400 degrees.

Sift together flour, baking powder, sugar and salt. Using 2 forks, or a pastry knife, or even your fingers, cut the butter into the flour mixture until it looks like coarse crumbs.
Add the blueberries and toss gently distribute them. Make a well in the center of the mixture and add the cream. Now gently fold everything together to incorporate. This is important: don’t overwork the dough or crush the blueberries. You are just trying to moisten the flour mixture so that it will hold together a bit. Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch square. Don’t be concerned if the dough is barely holding together. Use a large knife to cut the square into four smaller squares. Cut each of these on the diagonal, either once or twice, depending on whether you want 8 large or 16 small scones. Transfer to a parchment paper lined baking sheet and bake for 15-20 minutes until golden brown. Let cool for a bit before you apply the glaze…otherwise it will just melt off.

For the glaze: sift confectioners sugar into medium bowl and whisk in lemon juice a bit at a time until you get a nice consistency that you can use to drizzle over the scones. (A fork works nicely for glazing.) Let the glaze dry for a few minutes before serving.

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Cinnamon Scones

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This is probably my most requested recipe and yet I hesitate to post it.  Not because it is a closely guarded secret but rather because the cinnamon chips have recently become so darned hard to find.  I use the Hershey’s Cinnamon Chips and in the last year or two they have disappeared from the shelves.  You can order them online, of course, or there is a similar product available on the King Arthur Baking website.  Otherwise, keep yours eyes open…I found them this week at Sunset Foods in Lake Forest, IL.
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2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups cinnamon chips
1 cup heavy cream
For glaze:  whisk together 1 cup powdered sugar with a light sprinkle of cinnamon and just enough milk (it will only take a tablespoon or two) to get a consistency that you can drizzle with a fork.Preheat oven to 400 degrees.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.  Cut in the cutter with a pastry knife until mixture looks like coarse crumbs.  (alternately, you can mix the butter into the dry ingredients with your fingers)  Stir in the cinnamon chips and make a well in the center.  Stir in the heavy cream just until dry ingredients are moistened.  Take care not to overwork the dough and resist the urge to add more cream…it is OK if the dough is crumbly.  On a lightly floured surface, gently pat the dough into a rectangle about 12 by 3 inches.  Cut the rectangle in half, then cut those pieces in half again, which will give you 4 squares.  Cut each square twice diagonally to get 4 triangles from each.  Place on a parchment lined baking sheet and bake for 15 minutes or so, until edges are just turning golden.  Cool on a wire rack and use a table fork to glaze with confectioners sugar glaze.  Let glaze dry and serve.
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