Chocolate Scones

Recipe by:
Pastry Chef Michael Gabriel,
Aureole Restaurant

Preparation time: 20 minutes + chilling/cooking time
Yield: 15 scones

2 cups all purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

5 Tbsp. butter
1 egg
1 cup buttermilk
1/2 cup finely chopped Hawaiian Vintage Snows of Mauna Kea
1/3 cup light raisins (optional)

Into a medium bowl sift flour, sugar, baking powder, baking soda and salt. Add the butter and rub with fingertips until the mixture resembles coarse meal. Add the Hawaiian Vintage Snows of Mauna Kea pieces and raisins. In a small bowl, whisk together the egg and buttermilk. Make a well in the center of the flour mixture and stir in the buttermilk mixture with a fork until soft dough forms. Shape scones with a small ice cream scoop and place on a parchment-lined baking pan. Place pan in refrigerator for 30 minutes to set. Bake in a 350° oven for about 18-25 minutes or until golden.

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