Scones with chocolate drops

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

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 customise the scones with different textures of your choice?

Recipe components

Scones with chocolate drops

  • 530g
  • 55g
  • 30g
    baking powder
  • 2g

Mix together.

  • 400g

Add and mix in.

Add and mix in.

  • 150g
    Baking Drops L

Mix in at the very last moment until the drops are spread evenly. Wrap in foil and leave to rest in the fridge.

Roll out until 1.5 cm thick. Cut out circles of 3.5 cm diameter. Bake at 180°C for 15 minutes. Serve with flavoured whipped cream (10% caramel topping Callebaut® TOF-6042CARA).