Milk Chocolate Latte Scones Recipes

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

Steps:

• Preheat oven to 400°F.
• Line an insulated cookie sheet with parchment paper and set aside.
• Mix together the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
• Using a pastry blender or two knives, cut the butter pieces into the flour until it resembles coarse crumbs.
• Mix in the chocolate chips/chunks, whichever you are using.
• Add the buttermilk and vanilla to the flour mixture, and stir just enough to bring it together, but do not overmix.
• Sprinkle a little flour on your work surface and turn out the dough onto it.
• Knead the dough slightly (just 4-5 times), and pat the dough into a circle about 1 1/2-inches thick.
• Cut the circle into 6 pieces by first cutting it in half, and then into thirds, in wedge shapes.
• Place the scones on the parchment paper.
• Make your egg wash by beating the egg with the milk and gently brushing the tops of the scones (this helps them brown nicely).
• Bake scones in the preheated 400F oven for 20-25 minutes or until they are nicely golden.
• Allow to cool on a wire rack.
• Prepare your glaze by sifting together the confectioner's sugar, the cocoa, and salt in a small bowl.
• Stir in the vanilla and just enough of the hot water to form a thin glaze.
• If the glaze is not thin enough, simply add drops of water a few at a time, mixing well after each addition, until the glaze is as thin as you like it.
• When the scones are completely cool, drizzle the glaze over the scones (it will set and harden as it sits).
• If the glaze sets in the bowl before you get to it, you can warm in over a double boiler on the stove or heat it gently in the microwave and it will thin somewhat.