Chocolate Scones
very easy
40 mins
40 mins
Ingredients
- 50 g Dark chocolate
- 85 ml cold buttermilk
- 1 Egg (Gr. M)
- 250 g Flour
- 2 TEASPOONS Baking cocoa
- 2 TEASPOONS Baking Powder
- 1⁄2 Tsp Baking soda
- 50 g demerara sugar
- 1 package Vanilla sugar
- 1⁄4 Tsp Salt
- 125 g cold butter
- 7-10 Tbsp Flour
- baking paper
- 12 TABLESPOONS Chocolate Nougat Cream
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Roughly chop the chocolate. Mix together with all other ingredients to a coarse crumbly dough.
- 2
Dough is a little dry? Everything done right! Pour the dough onto a floured work surface. With slightly floured hands, knead the dough only slightly and form it into a rectangular plate about 2 cm thick (approx. 10 x 15 cm).
- 3
Cut crosswise into 6 equal rectangles. Put the scones on the baking tray and bake in the hot oven for about 18 minutes. Take them out. Let them cool down on a cake rack.
- 4
Cut scones in half horizontally. Spread the undersides with approx. 2 tbsp. chocolate-nougat cream each and place the tops on top. Eat the rest of the cream for breakfast.
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