I added just chocolate to the"Soft Scones" ‾m‾)o.This recipe is more like snacks, so the amount is half of the "Soft Scones" recipe.Do not over knead . Adjust the baking time and temperature on your oven. I could not find any differences in taste between the dough that was left to rest before baking and the dough that wasn't. So I eliminated that step . For about 6 to 8 small sized scones. Recipe by Lesser Panda

My second son loves this scone and bought the chocolate to ask me to make it.Put in as much chocolate as you want.I also like the scones with blueberry. Recipe by +pocopoco+

I've tried many different recipes for chocolate scones. I made it so many times that I've learned it by heart. So, these ingredient ratios are my own modification that I've created without even thinking.When microwaving the margarine, start from 20 seconds and extend if necessary.The chocolate pieces were too large in the photo.I love chocolate, so I was hoping to include large lumps, but still. For 6 scones. Recipe by Chi-zusan

Delicious cocoa scones with plenty of chocolate chips. When freshly baked, they are crispy on the outside and fluffy on the inside. The next day, they become moist and chewy, providing a satisfying texture. Both versions are equally delicious!

I love scones. But normally, scones have a lot of butter in them. Butter is rather expensive too. A friend made these cream scones for me and they were delicious, so I asked her to teach me the recipe.After mixing the dough roughly, it can still be sticky, so don't worry about it - just take it out onto the floured work surface.If you are eating these the next day, just microwave them briefly and they'll taste as if they are freshly baked. Recipe by Yukimama

For those who love matcha and white chocolate.Scones become stale quickly, so I recommend keeping in the freezer if you don’t intend to eat them straight away. When you are ready to eat them, just defrost at room temperature. If you don’t decorate with white chocolate on top, it is also nice to toast lightly. Recipe by muguet:

I made this recipe using the things I learnt from Christophe Felder, Creative Director for Henri Charpentier. This recipe variation results in delicious, soft scones which go especially well with orange confiture. When I made these they tasted like they'd been made by an actual chef (though maybe I'm blowing my own horn a bit too much here...).According to Chef Felder: 1) The secret to delicious scones is in the baking temperature and quality of the ingredients. To make the scones soft like a professional, lower the temperature from 240 to 210°C whilst baking. Use the best quality ingredients possible. 2) For the dough, rub the butter, sugar and powder ingredients together until it looks like breadcrumbs or sand. 3) For the glaze, adding a little salt to the egg will produce a glossier finish. 4) For cutting, 3-4 cm squares is the best size. Recipe by Yukanattsu

Easy and delicious chocolate chip scones made in the air fryer. They go perfectly with a cup of coffee or milk!

All the ingredients in this recipe are pantry staples. When we want a decadent quick dessert we go to this recipe. In about 30 minutes you have a dessert that knocks your socks off. So easy to throw together. A chocolate dessert without being overly sweet.

Each are big and plenty enough for a filling breakfast! They are soft and browned nicely all around.

I was in a rush, so I melted the butter in the microwave but these scones still turned out pretty nicely. They're a bit different from English scones and rather remind me of the ones you can buy at Starbucks.This recipe uses only a little butter. You could make it with oil instead.Once you've cut the scones with a knife, please don't touch the edges.This recipe doesn't use a lot of butter so it may be hard to gather the dough into one piece. If you're finding it difficult then please add an extra 1 tablespoon of milk. Recipe by tama-ma

Adapted from the Breakfast book. A quick and easy scone recipe that's delicious. I use dried apricots in this recipe but feel free to replace with other dried fruits. You can also replace a 1/4 cup of the apricots with golden raisins if you want a little variety. Happy Baking!