Milk Chocolate Cream Scones

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a large bowl, whisk together the flour, sugar, and salt.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Be gentle to avoid overworking the dough.

4. 4

   In a separate bowl, whisk together the milk, eggs, and vanilla extract.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.

   Tip: Don't overmix.

6. 6

   Fold in the milk chocolate chips.

7. 7

   Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

   Tip: Don't overwork the dough.

8. 8

   Pat the dough into a circle that is about 2.5cm thick.

9. 9

   Cut the dough into 8 equal wedges.

   Tip: Use a sharp knife or a pastry cutter.

10. 10

    Place the scones on the prepared baking sheet, leaving about 2.5cm of space between each scone.

    Tip: Brush the tops with a little extra milk for a golden glaze.

11. 11

    Bake for 25-30 minutes, or until the scones are golden brown.

    Tip: Check for doneness by inserting a toothpick into the center of a scone.

12. 12

    While the scones are still warm, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

13. 13

    Drizzle the melted chocolate over the warm scones.

    Tip: Let the chocolate set before serving.

14. 14

    To make the glaze, whisk together the heavy cream and unsalted chocolate chips until smooth.

    Tip: Adjust the consistency of the glaze by adding more cream or chocolate chips.

15. 15

    Drizzle the glaze over the scones.