Chocolate Scone Dough

Ingredients:

• 200 g low protein flour

• 40 g cocoa powder

• 30 g granulated sugar

• 10 g baking powder

• 113 g cold butter, diced

• 37 g Embassy Continental Blend Dark Chocolate 75%

• 140 g milk

• 20 g egg yolk

• 20 g whole egg

• 75 g Embassy Torres Dark Chocolate Chips 51%

Method:

1. Place sifted flour, cocoa powder, sugar, and baking powder in a food processor.

2. Add cold butter and pulse until the mixture resembles coarse crumbs.

3. In a separate bowl, mix milk, egg, egg yolk, and melted chocolate.

4. Add the wet mixture to the food processor and pulse just until combined.

5. Fold in the chocolate chips.

6. Roll the dough between parchment paper to 2.5 to 3 cm thick.

7. Cover and freeze for about 1 hour until firm.

   
   

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Chocolate Cream Cheese Filling

Ingredients: 

• 66 g cream cheese

• 8 g powdered sugar

• 33 g Embassy Equatorial Blend Dark Chocolate 56%, melted

Method:

1. Beat the cream cheese until smooth.

2. Add powdered sugar and mix until combined.

3. Add melted dark chocolate and mix until smooth.

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Assembly and Baking 

What you need: 

• Chilled scone dough

• Chocolate cream cheese filling

Method:

1. Cut the chilled dough into portions.

2. Place 1 teaspoon of chocolate cream cheese filling in the center of each portion.

3. Cover with more dough and gently shape into scones.

4. Arrange on a baking tray lined with parchment paper.

5. Bake for about 12 minutes, or until fully baked.

   
   

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Chocolate Coating (Optional)

Ingredients: 

• Embassy Azalea Milk Chocolate Couverture 34%, melted 
  
  

Method:

• Once the scones have cooled, dip or drizzle the tops with melted milk chocolate for a glossy finish.