Bakery-Style Cream Scones With Milk Chocolate Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

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)

Toasted or turbinado sugar, to taste (see note)

Directions

Adjust oven rack to lower-middle position and preheat to 400°F (200°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. If you like, serve with clotted cream and strawberry jam, or a spoonful of super-thick and fruity whipped cream .

Nutrition

• Serving Size: Makes six 4-inch scones
• Calories: 496 kcal
• Total Fat: 27 g
• Saturated Fat: 17 g
• Unsaturated Fat: 0 g
• Cholesterol: 61 mg
• Sodium: 539 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 2 g
• Total Sugars: 20 g
• Protein: 8 g