Name: Milk Chocolate Scones
Yield: Makes sixteen 6.25-7.5 cm triangular scones
Cuisine: American
Ingredients: 240 ml full fat milk, cold; Baking sheet or swiss roll tin lined with baking paper or foil; 110 g dark (65-70% cocoa solids) chocolate, cut into 5mm pieces and chilled for 20 minutes; 55 g flaked almonds; 55 g unsalted butter, cold and cut into 12 pieces; 1 medium egg, cold; 1 tablespoon baking powder; ½ teaspoon salt; ¼ teaspoon ground cinnamon; 110 g milk chocolate, cut into 5mm pieces and chilled for 20 minutes; 390 g plain flour

Preparation info

Makes
sixteen
6.25-7.5 cm triangular scones

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

Reducing the milk and dark chocolates to a powder before adding the remaining dry ingredients eliminates the need to melt the chocolate separately. Orange marmalade, raspberry jam or sour cherry conserve are great when paired with a chocolate scone like this one.

Ingredients

390 g plain flour
1 tablespoon baking powder
½ teaspoon

Europe
Americas
United States
United Kingdom
Vegetarian
Bread

Method

Set a rack in the centre of the oven and preheat to 220°C/gas mark 7.
In a bowl, mix the flour, baking powder, salt and cinnamon and set aside.
Place the chocolate and almonds in the bowl of a food processor fitted with the metal blade and pu

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