Milk Chocolate Scones
Why I Love This Recipe
always a good snack
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)
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