I’m sure many of you must have made my previous recipe “Multi Flavored Cream Scones”. https://
It’s so soft and fluffy… ↑↑↑↑↑↑!
Please try this sometime. It’s crunchy at the bottom and still soft in the middle.
The chocolate book says slab chocolate, so you can skip the bake-resistant chocolate, and you can use whatever Dove you have at home that needs to be consumed (I used Finnish Fazer milk chocolate, and no one at home ate the remaining half of the slab, just wanted to consume it quickly)
Makes 6 scones.
low gluten flour
|half an egg|
Slab chocolate (dark chocolate recommended)
Egg brush surface
|(The rest of the half)|
Directions for the chocolate scones (use only one blender to do all the blending)
Put the flour, sugar, baking powder and salt into a mixer and beat a few times to make it smooth. Cut the butter into 1cm cubes and put them into the mixer.
Intermittently run the mixer and blend the butter and flour to the size of red beans (these little grains are just crispy when baked)
Add the egg mixture, milk and chocolate, stirring intermittently to form as shown.
Place the dough on the work surface/silicone mat and gather into a ball and press gently
Cut in half and stack them on top of each other
The final shape is a 10 x 15 cm rectangle.
Cut into 6 scones of about the same size and place on a baking sheet. Brush surface with egg wash.
Preheat oven to 190 degrees and bake for 15-20 minutes (I prefer a crispy texture and bake for 20 minutes)