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?

Nivo:: Lako

530 g

flour
55 g

sugar
30 g

baking powder
2 g

salt

Mix together.

400 g

cream

Add and mix in.

200 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket
100 g

butter

Add and mix in.

150 g

Callebaut Bake Stable Chocolate - Milk Baking Drops L - 2.5kg Callets

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.

Callebaut Ready To Use - Caramel Topping - 1kg Bottle

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).