Chocolate Chunk Scones
We started a tradition of afternoon tea during the pandemic. Something about these flaky, buttery scones with molten pockets of milk chocolate was deeply comforting. We enjoyed them with a hot mug of chai in Minnesota while snow storms swirled and howled outside.
I’m sure our British friends would find this Americanized version a bit rubbish, a monstrous muffin/cookie/biscuit hybrid rather than the classic currant scone. Whatever you want to call them, they are delicious and our family is chuffed when they come out of the oven. Now that we live in California, we replaced the steamy mug of tea with iced chai, but weekend tea time remains, a sacred space between morning surfing and evening dog walking.
Ingredients
2 cups flour (9 ounces) 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon diamond crystal kosher salt 4 tablespoons cold unsalted butter (2 ounces), cut into cubes 1 cup chopped milk chocolate (6 ounces) 3/4 cups heavy cream 1/4 cup milk (any kind) turbinado sugar, for sprinkling
Instructions
Preheat oven to 400 degrees. Stir together flour, baking powder, sugar and salt in a large bowl.
Add butter and smoosh into the flour mixture with your fingers until it is a course meal.Stir in chopped chocolate and then mix in milk and cream until it forms a soft dough.
On a lightly floured surface, pat into a 7-inch circle and cut into 6 triangles with a knife. Sprinkle generously with turbinado sugar and place on parchment-lined baking sheet.
Bake until golden brown, about 20-25 minutes.
