Ingredients for Edinburgh Chocolate Scones
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- Heavy Cream
- Egg Yolk
- 1/2 cup milk
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How to Make Edinburgh Chocolate Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the chocolate chips.
- In a separate bowl, whisk together the milk and egg.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round.
- Use a 2-inch biscuit cutter or a sharp knife to cut out scones.
- Place the scones onto the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly on the baking sheet before serving warm with raspberry jam and clotted cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
22g
Fat
36g
Carbs
6g
