Scones with chocolate drops

Callebaut

Callebaut

Standard Supplier 8th November 2013

Scones with chocolate drops

Delicious Scones with chocolate drops  Created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisors - CHOCOLATE ACADEMY™ centre Belgium

Ingredients

  • 530 g flour
  • 55 g sugar
  • 30 g baking powder
  • 2 g salt
  • 400 g cream
  • 200 g fine hazelnut praline Callebaut® PRA-CLAS-660
  • 100 g butter
  • 150 g baking chocolate drops Callebaut® VH-9401-552

Method

Mix together
55 g sugar
30 g baking powder
2 g salt
Add and mix in 400 g cream
Add and mix in 200 g fine hazelnut praline Callebaut® PRA-CLAS-660 and 100 g butter
Mix in at the last moment 150 g baking chocolate drops Callebaut® VH-9401-552 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).