This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts. Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.
Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while. Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones. Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top!
Imperial brown sugar is my favorite brown sugar to use. I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy. Can’t wait to make that recipe again this year for Christmas.
Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard. Time and time again Imperial products are ones that I turn to in all my baking. To find out more about Imperial visit their sepcial Halloween page here.
So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.
How to make Brown Sugar Scones with Chocolate Drizzle:
Preheat oven to 350 degrees.
In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
Are there other ways to top scones?
Yes! Swap out these substitutions:
- White chocolate and dried cranberries.
- Milk chocolate and crushed pistachios.
- Butterscotch and mini milk chocolate chips.
Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
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