Cream Scones with Milk Chocolate

Name: Cream Scones with Milk Chocolate
Total time: 2100 s
Yield: 8 to 10 scones
Cuisine: American
Ingredients: 255 grams all-purpose flour; 3 teaspoons baking powder; 2 teaspoons sugar; 1 teaspoon kosher salt (or 1/2 teaspoon fine salt); 55 grams (4 tablespoons) butter; 1/4 cup milk; 3/4 cup heavy cream; 175 grams milk chocolate (lower than 40%), roughly chopped or a mixture with of chips and wafers; Turbinado sugar

Ricardo @tallcook

Manhattan, New York, United States

This wonderful recipe by Stella Parks yields the much sought-after (and generally elusive) scone texture.

Ricardo @tallcook

Manhattan, New York, United States

This wonderful recipe by Stella Parks yields the much sought-after (and generally elusive) scone texture.

Saved

Ingredients

35 minutes

8 to 10 scones

255 gramsall-purpose flour
3 teaspoonsbaking powder
2 teaspoonssugar
1 teaspoonkosher salt (or 1/2 teaspoon fine salt)
55 grams (4 tablespoons)butter
1/4 cupmilk
3/4 cupheavy cream
175 gramsmilk chocolate (lower than 40%), roughly chopped or a mixture with of chips and wafers
Turbinado sugar

Saved

Steps

35 minutes

1

Heat the oven to 350 degrees. Put the flour, baking powder, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
2

Add the milk and the cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
3

Turn the dough onto a lightly floured surface, incorporate chocolate and knead once or twice. Then press it into a ¾-inch-thick circle and cut into desired shape. Put the scones on a baking sheet lined with parchment paper. MAKE SURE NO CHOCOLATE CHIP TOUCHES THE PAN OR THEY WILL BURN AND TASTE BITTER. Brush the top of each scone with a bit of cream and sprinkle with a little of turbinado sugar.
4

Bake for 22 minutes, or until the scones are puffed and golden brown. Serve.