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Milk Chocolate Scones


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"Scones should be lite and airy, just like this recipe will show"

Serves 12 to 24 depending on cut or scoop size | Prep Time 20 minutes | Cook Time 25 minutes to bake

Why I Love This Recipe

Scones are welcome at most times of the day. We have served these chocolate scones many times for breakfast and always received with a warm welcome


Ingredients You'll Need

9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon kosher salt
2 ounces cold unsalted butter (4 tablespoons; 55g), cut into 1/2-inch cubes
6 ounces roughly chopped milk chocolate (1 cup; 170g)
2 ounces milk (1/4 cup; 55g), any percentage will do
6 ounces heavy cream (3/4 cup; 170g)


Directions

Adjust oven rack to lower-middle position and preheat to 400°F (204°C).


Sift flour into a medium bowl, then whisk in baking powder, sugar, and salt.


Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.


Add milk chocolate and toss to combine, then stir in milk and cream to form a soft dough.


Turn onto a lightly floured surface and pat into a 7-inch round.


Cut into 6 wedges with a chef’s knife, sprinkle generously with toasted or turbinado sugar, and arrange on a parchment-lined half sheet pan. Bake until puffed and golden, about 25 minutes
(I scoop my scones with a cookies scoop instead of shaping and slicing if you want to do it that way)


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