Scones with Chocolate Drops

Patrick Aubrion
Servings

10

Prep Time

30 minutes

Cook Time

15 minutes

Category

Desserts

An afternoon tea without scones! In this recipe, the easiest English teatime treat gets an extra flavorsome twist by adding chocolate drops and a hazelnut praline. Why not customize the scones with different textures of your choice?

Ingredients

    Scones with Chocolate Drops

    • 530 gr flour
    • 55 gr sugar
    • 30 gr baking powder
    • 2 gr salt
    • 400 gr Even Cream 35%
    • 200 gr Callebaut Hazelnut Praline
    • 100 gr butter 
    • 150 gr Callebaut Dark Baking Drops 

    OPTIONAL

    • Callebaut Caramel Topping

    Directions

    1. Mix flour, sugar, baking powder and salt. 
    2. Add the Even cream to your flour mixture and mix until well combined.
    3. Add Callebaut Pralines Hazelnut Praline and butter to the mixture and mix well.
    4. Add Callebaut Baking Drops to the mixture  and combine it at the very last moment until the drops are spread evenly. Wrap in a foil and leave to rest in the fridge.
    5. Roll out your dough to a thickness of 1.5 cm. Cut out circles of 3.5 cm diameter. Bake at 180ºC for 15-20 minutes.
    6. Can be served with flavoured whipped Cream. Add 10% of Callebaut Caramel Topping to your whipped cream.