The Best Chocolate Chunk Scones Recipe
The Best Chocolate Chunk Scones Recipe

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, the best chocolate chunk scones recipe. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

The Best Chocolate Chunk Scones Recipe is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. The Best Chocolate Chunk Scones Recipe is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have the best chocolate chunk scones recipe using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make The Best Chocolate Chunk Scones Recipe:
  1. Prepare 100 g (3.5 oz) bread flour
  2. Prepare 100 g (3.5 oz) cake flour or pastry flour
  3. Make ready 6 g (1 and 1/2 tsp) baking powder
  4. Take 25 g (2 Tbsp) granulated sugar
  5. Take 1 g (1/5 tsp) salt
  6. Get 60 g (2.1 oz) unsalted butter, well chilled
  7. Take 110 g (3.9 oz) plain yogurt, sugar-free
  8. Prepare 60 g (2.1 oz) chocolate, coarsely chopped
  9. Get Baking temperature and time
  10. Get 200 ℃ / 392 F for 18 minutes
  11. Get Preheating; 220℃ / 428 F
Steps to make The Best Chocolate Chunk Scones Recipe:
  1. My You tube Recipe Channel→ Fumie's Recipe - https://youtu.be/1NdEIybEpDw
  2. Dice butter into 0.5-1 cm / 0.2-0.4 inch. Let it in a fridge until just before you use it. Chop chocolate, set aside.
  3. Sift bread flour, cake flour, and baking powder together and put in a large bowl. Add granulated sugar and salt and stir well with a whisk.
  4. Add the diced butter. Use a scraper to cut butter cubes and mix. Next, use your hands to rub the butter cubes (quickly so that the butter doesn't melt) until the mix looks like fine dry crumbs. Chill in a fridge for 15 minutes.
  5. 15 mins later, take the flour-butter mixture out. Add yogurt over some places of the mixture. Use a spatula to fold it until many small lumps form. Add chocolate, and fold roughly. Put it out on the work surface.
  6. Use your hands to gather the dough and press. Fold in half and press, repeat it around five times until the dough almost comes together.
  7. Shape it into a rectangle. Cut it in half, put one on the other, turn around, press it to flatten. Repeat this five times.
  8. Flour the work surface, the dough, and your rolling pin. Roll it out into a circle, 14 cm / 5.5 inches diameter or 1.5 to 2 cm / 0.6 to 0.8 inch thick. Wrap it in cling wrap and let it sit in a freezer for 20 minutes. Preheat an oven to 220℃ / 428 F.
  9. 20 minutes later, cut into 6 equal parts. You should flour your knife lightly to cut cleanly. Arrange them on a baking sheet lined with parchment paper not to touch the cut face.
  10. Lower the oven to 200℃/ 392 F and bake for 18 minutes until the edges are golden brown. Freshly baked is fluffy inside, crunchy outside. The next day, it will be more heavy than freshly baked, it tastes good moist, I prefer this one. (Note: Please store them in a closed container to prevent them from drying.)

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