Scones - Belgian Milk Chocolate Chip

By mariannefeldman

www.BetterBaking.Com
Belgian Milk Chocolate Chip Scones

These are chocolate-kissed, buttery little scones that disappear like the melting morsels they are. These are only as good as the milk chocolate you use. Milk chocolate oozes into each buttery crevice of these scones making them the scon version of warm Tollhouse cookies.


3 cups all-purpose flour
1/2 teaspoon salt
2/3 cup sugar
4 teaspoons baking powder
3/4 cup unsalted butter
1 egg
2 teaspoons pure vanilla extract
1 cup imported or quality milk chocolate, coarsely chopped
3/4 to 1 cup whipping cream

Finishing Touches
3 ounces semi-sweet chocolate chips, melted
3 ounces white chocolate, melted
Confectioner's sugar for dusting

Preheat oven to 425 F.

Stack two baking sheets together and line top one with parchment paper.

In the bowl of a food processor, place the flour, salt, sugar, and baking powder and process to combine dry ingredients. Add the butter and process by pulsing to cut butter into mixture. Process briefly until you have a coarse, mealy texture. Turn mixture out into a large bowl. Make a well in the center and add egg, vanilla and most of the cream. Stir to make a soft dough, and midway (in stirring) add in the chopped chocolate. The consistency should be between a dough and a batter. Add in more cream if dough is too stiff.


Using an ice-cream scooper, such as a commercial size 16 or 18, scoop medium mounds of scone dough onto the baking sheet.

Bake until nicely browned (15-18 minutes). Cool scones until they can be comfortably handled. Drizzle dark, then white chocolate on top of each scone. Let set, then dust with confectioner's sugar.

Makes 12-18, depending on size.

Ingredients

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Preparation

Step 1

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