These chocolate chunk scones are tender and traditional, filled with chocolate chunks and brown butter. Perfect for breakfast, brunch, a snack or a homemade gift.
- 16oz (457 Grams/ 3 cups+ 1/2 heaping cup) All-Purpose Flour
- 4oz (1 Stick/ 8 Tablespoons) Browned Butter, cold but not rock hard
- 4oz (120 Grams/ 1/2 heaping cup) Granulated Sugar
- 1 Tablespoon Baking Powder
- 2 Large Eggs, at room temp.
- 8oz (1 Cup) Whole Milk
- 4oz Chocolate Chunks
- Preheat oven to 410F. Start by mixing together flour, baking powder and sugar in a large bowl. Then add your cold butter, mix until the butter has just combined, as in the mixture still looks pretty dry but there are not large chunks of butter.
- Then in a bowl set on a scale add your egg and then add enough milk to make 10oz. You may not need all 10oz, or you may. Every batter seems to be different.
- Add half of the milk and egg mixture and continue to add until you have a cohesive scone batter, you want your scone batter to be pretty dry so it holds its shape. Add in the chocolate chunks. Then on a large clean surface or large Silpat liner sprinkle some flour and add your scone batter, knead a few times then roll out to about 1 inch thick and using a 2-inch cutter make your individual scones.
- Place 8 on a Silpat lined half sheet baking sheet then brush with an egg wash ( I just use the leftover milk and egg mixture) and sprinkle a little bit more sugar on top. Store in the fridge until the oven is heated. Bake for 8 minutes then rotate the pan and bake for another 5-8 minutes you want golden brown scones so keep an eye on the oven.
- Let them cool on the pan for 5 minutes before transferring to a wire rack.
Optional- served with real clotted cream and preserves
Keywords: chocolate chunk scones, traditional english scones, how to make scones