{"id":2045,"date":"2015-10-28T10:13:04","date_gmt":"2015-10-28T09:13:04","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=2045"},"modified":"2019-12-26T17:01:15","modified_gmt":"2019-12-26T16:01:15","slug":"scones-au-chocolat","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/scones-au-chocolat\/","title":{"rendered":"Chocolate Scones"},"content":{"rendered":"

Chocolate Scones<\/h1>\n

\"Scones<\/a><\/p>\n

l Switch language for recipe in French\u00a0l<\/strong><\/span><\/p>\n

Scones are Scottish cakes (mix of cake and bread actually !), enjoyed in the Anglo-Saxon countries during Tea time. Traditional scones are plain and are eaten with jam and “clotted cream”, a very typical South West of England thick cream. There are now many different sorts of scones such as savory scones perfect for an aperitif. I tried the chocolate scones in Australia in the famous bakery Bakers Delight. I will confess that it was hard for me, after having tasted them once, not to eat one everyday (even more when a bakery is right in front of your nose at your place of work!). <\/span><\/p>\n

So I have been trying to replicate this recipe which I give you the secret now! <\/span><\/p>\n

The key for successful scones is not to over mix and knead the dough (it does not matter if there are lumps!), Use cold butter and shape the scones with 2 to 3 cm thickness so that they will be very\u00a0soft.<\/span><\/p>\n

Chocolate Scones<\/h4>\n

For\u00a09 scones<\/p>\n

Preparation time: 10min, Cooking time: 10 to 13min<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n