Ingredients
Units
Scale
- 16oz (457 Grams/ 3 cups+ 1/2 heaping cup) All-Purpose Flour
- 4oz (1 Stick/ 8 Tablespoons) Salted Butter
- 4oz (120 Grams/ 1/2 heaping cup) Granulated Sugar
- 1 Tablespoon Baking Powder
- 2 Large Eggs, at room temp.
- 8oz (1 Cup) Whole Milk
- 6oz Chocolate Chunks (Milk or Dark or a Mix)
Instructions
- Preheat oven to 410F/210C. Line a baking tray with a liner or parchment paper.
- In a large bowl, mix together flour, baking powder, and sugar. Then, add your cold butter. Mix until the butter is just combined—as in, the mixture still looks pretty dry but there are not large chunks of butter.
- Set a medium bowl on a scale, add your eggs, and add enough milk to make 10oz. You may not need all 10oz of liquid for the batter. Every batter is a little different.
- Add half of the milk and egg mixture to the dry ingredients, mixing gently. 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 liner, sprinkle some flour and add your scone batter. Knead a few times, then roll out to about 1 inch thick. Use a 2-inch cutter to make your individual scones.
- Place 8 scones to a baking tray, and brush the tops with an egg wash (I just use the leftover milk and egg mixture). Press more chocolate chunks on top for an extra pretty scone. Store the scones 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. Best served the day of; store in an air-tight container.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Bake
- Cuisine: English
