• 30 minutes
  • Low

Whole grain chocolate scones

350 g of Whole wheat flour
150 g of Type 00 Soft Wheat Flour
125 g of clarified butter
180 ml of fresh whole milk
60 g of whole brown sugar
1 egg
80 g of coarsely chopped dark chocolate
16 g of baking powder
1 pinch of salt
Peel of one organic orange
Butter and jam to taste for serving

First preheat the oven, setting it to 190°C. Separately, line a drip pan with baking paper. Pour the flour mix, baking powder, sugar and salt into a large bowl, and start mixing with the help of a fork. Also, incorporate the cold cubed butter and continue to work the mixture until it has reached a sandy consistency. At this point also add the chopped chocolate and orange zest, then form a hollow in the centre of the mixture. In a separate bowl, beat egg and milk with a whisk, then add ¾ of this mixture to the flour and butter mixture. Transfer to the bowl of a mixer and, with the dough hook or a spatula, mix well, combining the rest of the liquids at several intervals. Keep a little aside just for brushing. When your dough is quite thick, pour it onto a lightly floured work surface and proceed by rolling it out with a rolling pin to a thickness of 3-4 cm. Cut out circles from the dough with a 5-cm-diameter, well-floured pastry cup, then lay them on the baking sheet lined with baking paper, spacing them a little apart. Now take the little remaining liquid mixture and use it to brush your cookies. Sprinkle them with brown sugar and transfer them to a preheated oven for about 15 minutes, or until the surface is lightly browned. Serve them warm with butter and jam to taste!

In collaboration with Vaniglia Cooking

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