Try HarborChase’s Seasonal Scone Recipe!
Here’s the best part – you can make these delectable treats right at home! Simply click the button below to view the full recipe.
Summer Dubai Chocolate Mini Scones
Yield: 65 mini scones
Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- ½ cup(100g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cocoa powder
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- ½ Cup (120ml) Heavy Cream
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- 1 cup chocolate chips
- Dubai Filling
Instructions
Whisk flour, sugar, baking powder, salt, and cocoa powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with your fingers until the mixture forms pea-sized crumbs. Place it in the refrigerator or freezer as you mix the wet ingredients together.
Whisk heavy cream, one egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the chocolate chips, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Roll the dough out and stuff with Dubai filling, then roll into long logs. Press into a rectangle about 1” high and, with a sharp knife or bench scraper, cut into 1-inch-long strips. Then cross-cut into 1-1.5” squares. Cut each square diagonally to give you a triangular shape.
Place scones on a plate or a lined baking sheet and refrigerate for at least 10 minutes. (Not necessary, but will help them hold their shape better.)
Meanwhile, preheat oven to 375°F..
Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange the scones 2 inches apart on the prepared baking sheet(s).
Bake for 6-10 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool.
Once the icing is hardened, package the scones into an 8-oz mason jar; it will fit 5 per jar if your size is correct. Will keep up to 5 days when sealed.
Can’t get enough of our exceptional scone recipes? Fill out the form to get this recipe and other updates sent right to your inbox. This way, you’ll always be the first to know about our newest culinary creations!