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?

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Recipe components

Callebaut® ingredients

Scones with chocolate drops

Ingredients	Preparation
530g flour 55g sugar 30g baking powder 2g salt	Mix together.
400g cream	Add and mix in.
200g Callebaut - Giandujas & Nut Creams - Nuts - Hazelnut Praline - 5kg Bucket 100g butter	Add and mix in.
150g Callebaut - Baking Chocolate - 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 - Sauces & Toppings - 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).