Double chocolate scones

Name: Double chocolate scones
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 50 g Milk chocolate; 200 g Whipped cream; 200 g firm nut nougat mass; 100 g whole cane sugar (e.g. Muscovado); 3 packages Bourbon vanilla sugar; 7-10 Tbsp Sea salt; 25 g (10 g) + 2 tsp cocoa powder; 50 g Dark chocolate; 85 ml cold buttermilk; 1 egg (size M); 250 g Flour; 2 TEASPOONS Baking Powder; 1/2 TEASPOON Baking soda; 125 g cold butter; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

50 g Milk chocolate
200 g Whipped cream
200 g firm nut nougat mass
100 g whole cane sugar (e.g. Muscovado)
3 packages Bourbon vanilla sugar
7-10 Tbsp Sea salt
25 g (10 g) + 2 tsp cocoa powder
50 g Dark chocolate
85 ml cold buttermilk
1 egg (size M)
250 g Flour
2 TEASPOONS Baking Powder
1/2 TEASPOON Baking soda
125 g cold butter
7-10 Tbsp Flour
baking paper

Directions

1
For the cream, chop whole milk chocolate. Warm the cream. Melt nut nougat and chocolate in it. Stir in 50 g sugar, 2 packets of vanilla sugar, 1/2 teaspoon salt and 25 g cocoa powder. Pour into clean glasses and chill.
2
In the meantime, chop the dark chocolate into large pieces. Whisk buttermilk and egg. Mix chocolate, flour, baking powder, baking soda, 1 packet of vanilla sugar, 50 g sugar, 1/4 teaspoon salt and 2 teaspoons cocoa.
3
Cut butter into cubes and add to the flour mixture. Mix quickly with your fingertips to a coarse crumbly dough. Stir in the buttermilk and egg mixture briefly. Stir only until just enough to form a dough.
4
Place the dough on a floured work surface and roll out into a rectangle about 1.5 cm high. Cut in half crosswise and cut into 6 rectangles of the same size. Place scones on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: see
5
manufacturer) bake for about 18 minutes. Remove and let cool on a cake rack.
6
Cut scones in half horizontally. Spread the undersides with approx. 2 tbsp. chocolate-nut-cream each, place the topsides on top. Use the rest of the chocolate-nut-cream for other purposes.