Preparation: 10 min
Cook Time: 15 min
Serving: Makes 12 scones
Ingredients: 2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 cup sugar
80 g unsalted butter room Temperature
2/3 cup chocolate milk
1 large egg
1/4 cup semi-sweet chocolate chips
Preheat the oven to 220 degrees C.
In a food processor, beat the flour, baking powder, salt, and sugar to combine. Add the butter and pulse few times until the butter is completely distributed. Transfer to a large mixing bowl.
In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of the mixture, and pour the rest into the mixing bowl. Stir to combine with a spatula, until a rough dough forms. Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a smooth ball. Roll the dough about 2 cm thick and use a 6cm diameter cutter to cut about 8 circles. Re-roll the scraps and cut out another 4. Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash mixture. Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.