Scones with chocolate drops
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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 |
---|---|
| Mix together. |
| Add and mix in. |
Add and mix in. | |
| Mix in at the very last moment until the drops are spread evenly. Wrap in foil and leave to rest in the fridge. |
| 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). |