Skip to the main content.
- Embassy Recipes -

Chocolate Chip Cream Scones

Have yourself the perfect breakfast to go with your morning coffee. The perfectly balanced sweetness will simply make your day.





246g Medium protein flour
30g Sugar
10g Baking powder
4g Salt
113g Butter (cubed), cold
37g Almond paste
140g Heavy cream
37g Embassy Oceanic Blend Dark Chocolate Couverture 65%
20g Egg yolk
20g Whole egg
75g Embassy Dark Chocolate Chips Torres 51%


- Sift together all dry ingredients in a bowl
- Add in cold butter and almond paste gradually, mix with a paddle until it forms a sandy texture
- Add in wet ingredients, as well as a little bit of the melted chocolate to incorporate the mixture well
- Lastly, add the chocolate chips and mix well for a while
- Move the dough to parchment paper and roll it as you like, with 2.5-3 cm thickness
- Cover and chill the dough in the fridge for ± 1 hour or until firm
- Cut the dough with a round dough cutter and brush with egg wash mixed with a bit of cream. Rest for 3 minutes and brush again
- Bake in the oven at 175-180 °C for 15 minutes



Want to Know More About Our Products?

Click the button below to visit our product page

Go to Product Page