Milk Chocolate Scones Milk Chocolate Scones

Milk Chocolate Scones 580 Image by: Milk Chocolate Scones 580 Author: Canadian Living

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.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: May 2012



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 facts Per scone: about

  • Fibre 1 g
  • Sodium 120 mg
  • Sugars 8 g
  • Protein 4 g
  • Calories 201.0
  • Total fat 11 g
  • Potassium 81 mg
  • Cholesterol 56 mg
  • Saturated fat 7 g
  • Total carbohydrate 22 g


  • Iron 8.0
  • Folate 19.0
  • Calcium 6.0
  • Vitamin A 8.0
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Milk Chocolate Scones