Tested till perfect Milk Chocolate Scones
Milk Chocolate Scones
Photography by Joe Kim

Milk Chocolate Scones

These not-too-sweet scones are a delicious treat any time of day but make a decadent addition to brunch. Pop them into the oven after the bread pudding and potatoes come out. By the time the pudding has rested, the scones will be ready.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2012

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 22 minutes
  • Portion size 18 scones


  • 3/4 cup 3/4cupwhipping cream
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 2 tbsp 2tbspgranulated sugar
  • 4 tsp 4tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/3 cup 1/3cupcold unsalted butter, cubed
  • 2 bars (100 g each) 2bars (100 g each)good-quality milk chocolate, chopped
  • 1 1egg yolkegg yolks
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Whisk together cream, eggs and vanilla; set aside.

In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. Stir in chocolate. With fork, stir in cream mixture until dough forms.

Turn out onto lightly floured surface; knead once or twice until dough comes together. Roll out or pat into 9-inch (23 cm) square; cut into 9 squares. Halve each square diagonally. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)

Whisk egg yolk with 1 tsp water; brush over scones. Bake in 450ºF (230ºC) oven until tops are golden, 11 to 12 minutes. Serve warm.

Nutritional Information Per scone: about

cal 201 pro 4g total fat 11g sat. fat 7g
carb 22g dietary fibre 1g sugar 8g chol 56mg
sodium 120mg potassium 81mg

% RDI:

calcium 6 iron 8 vit A 8 folate 19
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