Chocolate scones from How to Bake Everything: Simple Recipes for the Best Baking (page 89) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cake flour for all-purpose flour, and milk for cream.

  • MsMonsoon on January 25, 2021

    I made the chocolate orange variation of these and they rose nicely and have a nice flavor. (Just did the sugar on top, not the optional orange glaze, although that sounds good.) The dough was quite wet and sticky so I had to add more flour. Compared to some other scone recipes, these don’t have a lot of fat (5 tbsp of butter instead of Cheese Board’s two sticks!) so the result is a little more bread-like instead of a rich and buttery pastry. Recipe says use an ungreased baking sheet. Some bits did stick so I’d use parchment or Silpat next time.

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