Scones with chocolate drops

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
  • 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

Callebaut® ingredients

Scones with chocolate drops

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

Mix together.

  • 400g

Add and mix in.

  • 200g
    Hazelnut Praline
  • 100g

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.

  • Q.S.
    Caramel Topping

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).