Chocolate Chunk Scones
Baked scones with chocolate chips and walnuts, with a light, crumbly texture.
Ingredients
all-purpose flour (about 2 cups)
220 g
cocoa powder
2 tbsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1/4 tsp
frozen butter (cut into small pieces)
80 g
egg (shelled)
1
milk
1/2 cup
lemon juice
2 tbsp
brown sugar
4 tbsp
baking chocolate chips
1/3 cup
walnuts
1/3 cup
powdered sugar (for garnish)
to taste
milk (for brushing)
a pinch
Instructions
1
Mix dry ingredients
Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl.
2
Prepare egg mixture
Crack the egg into another mixing bowl, add the milk, brown sugar, and lemon juice, and stir until well combined.
3
Incorporate butter
Cut the frozen butter into small pieces and add to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until evenly distributed. If the butter softens, place the entire bowl in the refrigerator until the butter hardens before continuing.
4
Form dough
Pour the egg mixture into the flour mixture and use a rubber spatula to bring it together into a dough. Add the chocolate chips and walnuts, working as quickly as possible to avoid developing gluten. Turn out onto a floured surface, divide into two portions, dust the surface with a little flour to prevent sticking, and shape each into a round.
5
Shape
Dust a rolling pin with flour and roll the dough into a round about 1 cm thick. Alternatively, press it flat with your palms, but be sure to flour your hands to prevent sticking.
6
Cut and arrange
Transfer the dough to a baking sheet lined with parchment paper. Cut from the center along the diameter into 8 to 10 portions. For softer edges, place the portions close together without gaps; for crispier edges, space them about 1 to 1.5 cm apart. Brush the tops with a little milk.
7
Bake
Place in a preheated oven and bake at 185°C for about 20 minutes.
8
Garnish
Let cool slightly, then dust with powdered sugar to garnish.
