Chocolate Chip Scones

Every once in a while there are these days, they mostly happen to be Sundays, on which I think to myself: well, now I would like to bake something. I’ve got the time for that right now. But then one opens the almost empty fridge and realizes, there are no more eggs. And for these days is this Chocolate Scones recipe.

Recipe – Chocolate Chip Scones

Amount: 8 portions
Prep time: 10 minutes prep, 20 minutes baking time

150 g flour
50 g ground almonds
50 g + 1 Tsp white sugar, separated
2 Tsp baking powder
1 pinch of salt
70 g butter
50 g chocolate
100 g milk

Preheat the oven to 375° F (190° C, upper and lower heat). Prep a small cake pan with baking paper at the bottom and grease the sides.

In a bowl, mix the dry ingredient (150 g flour, 50 g ground almonds, 50 g white sugar, 2 Tsp baking powder and a pinch of salt) together with a fork.

Now cut in 70 g cold butter in cubes with a dough cutter or 2 knifes until the buttercubes are about pea sized.

Then chop up 50 g chocolate (I use semi sweet) and stir in with the fork.

Lastly add 100 ml milk and mix everything to a dough (the dough doesn’t need to be smooth, the flour should just barely be completely incorporated).

Press the dough into the prepared cake pan and flatten it. Sprinkle with 1 Tsp white sugar.

Now bake the scones in the oven at 375° F (190° C, upper and lower heat) until light brown on top.

For a vegan version: use margarine and plant based milk. And of course check your chocolate.

Taste best freshly baked, but will also keep up to 2 more days stored in an airtight container.