You don’t need a weekend to have a lavish breakfast loaded with baked goodies and you definitely don’t need a holiday to indulge guilt free. Everyday is another day to rejoice and enjoy everything that you eat (but yes, moderation is the key!). Off late I have been having a quest for sumptuous scones and what better than to bake chocolate scones on #WorldChocolateDay.
While I was baking these, a friend asked me what exactly is a scone. To which I replied, it is a quick bread or probably a quick cake or a quick biscuit. I guess you understood what I was hinting towards. It is a bit of everything which you can make in no time and its oh so good!
These scones are everything a perfect scone should be – tender, moist, fluffy, flaky and packed with white chocolate chips and dark chocolate chunks. It’s not perfect in shape like the ones you get in some cafe, but it’s slightly more rustic. A perfect tasty treat to enjoy your breakfast or your evening tea party!
INGREDIENTS: (Makes 8 scones)
- 240 grams flour + extra for dusting
- 25 grams Dutch processed unsweetened cocoa powder
- 100 grams granulated white sugar
- 150 ml whole milk
- 80 grams unsalted butter, cold and cut into cubes
- 2 large egg, room temperature and lightly beaten in separate bowls
- 2.5 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp orange zest (optional)
- 1/3 cup dark chocolate chunks
- 1/4 cup white chocolate chips
- pinch of salt
- Preheat the oven to 160 C for atleast 15 minutes. Meanwhile line a baking sheet with parchment paper and keep aside.
- In a bowl whisk 1 egg lightly. Add milk and vanilla extract, whisk it and keep aside.
- Take a bowl, add flour, sugar, cocoa powder, baking powder and orange zest and whisk it slightly. Now add the cold cubed butter and using a pastry blender or 2 forks, cut the butter into the flour until crumbs are formed of the mixture.
- Add the milk mixture into the flour mixture and fold in until the ingredients are just combined.
- Add the chocolate chips and chocolate chunks and fold in until evenly distributed.
- Lightly flour the kitchen top and transfer the scone dough and knead it a few times. Make sure not to over knead it. the dough should look slightly rustic.
- Take a rolling pin and roll out the dough into a circle with 8-9 inch diameter.
- Take a knife or cutter and cut the dough into 8 even sized triangles.
- Transfer each triangle to the baking sheet. Brush it with a lightly beaten egg and bake the scone for 15 – 18 minutes, until a tooth pick inserted comes out clean.
- Once done, transfer it to a wire rack and allow it to cool and you can serve it just as is or with whipped cream.
It’s Happy World Chocolate Day so time to bake and enjoy!