What can be better than waking up to the wonderful smell of baked goodness wafting out of the oven? That was my kids' morning.. as soon as their feet touched the ground, they were racing out to the top of the stairs, singing in unison, "mmmmm..." Who can blame them?... milk chocolate scones for an indulgent breakfast that is not-too-sweet and not too big. Adapted from a Canadian Living recipe, these minis are half the size of scones I usually make yielding just the right amount for putting together a plate for my son's school and for us to enjoy!
Last day of school everyone... Happy Friday and Happy Holidays All!
Milk Chocolate Scones
Makes 18 small scones
3/4 cup plus 1 Tbsp. whipping cream, divided
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
2 tbsp. granulated sugar
4 tsp. baking powder
1/4 tsp. salt
1/3 cup cold unsalted butter, cubed (freeze for 10 minutes- extra cold butter creates tender scones)
1 cup milk chocolate chips or 2 bars (100 g) good-quality milk chocolate, chopped
icing sugar for dusting if desired
Whisk together 3/4 cup cream, eggs and vanilla; set aside. In a large bowl, whisk together flour, sugar, baking powder and salt. Use you fingers to work the butter into the flour mixture, until coarsely crumbled with a few that are pea-sized (this way will create tender and flaky scones). Stir in chocolate. With fork, stir in cream mixture until dough forms (do not over-mix or it will toughen the dough).
Turn out onto lightly floured surface; knead once or twice until dough comes together. Pat into 9-inch square; cut into 9 squares. Halve each square diagonally. Place, 1 inch apart, on parchment paper–lined baking sheet. Make-ahead TIP: Cover with plastic wrap and refrigerate for up to 24 hours.
Brush remaining 1 Tbsp. whipping cream over scones. Bake in 450ºF oven until tops are golden, 11 to 12 minutes. Dust with icing sugar. Serve warm or cool before packing.
Tomorrow, we have Chocolate Bliss Cookies... If you love chocolate, as the name accurately implies, this one's for you....
Whisk together 3/4 cup cream, eggs and vanilla; set aside. In a large bowl, whisk together flour, sugar, baking powder and salt. Use you fingers to work the butter into the flour mixture, until coarsely crumbled with a few that are pea-sized (this way will create tender and flaky scones). Stir in chocolate. With fork, stir in cream mixture until dough forms (do not over-mix or it will toughen the dough).
Turn out onto lightly floured surface; knead once or twice until dough comes together. Pat into 9-inch square; cut into 9 squares. Halve each square diagonally. Place, 1 inch apart, on parchment paper–lined baking sheet. Make-ahead TIP: Cover with plastic wrap and refrigerate for up to 24 hours.
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| A baking scraper is an indispensable tool for a baker to slice and scrape dough. |
Brush remaining 1 Tbsp. whipping cream over scones. Bake in 450ºF oven until tops are golden, 11 to 12 minutes. Dust with icing sugar. Serve warm or cool before packing.
Tender and flaky scones dotted with milk chocolate goodness greeted teachers this morning!
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