The chocolate malt cream scones are a perfect example of how the best of both worlds can be achieved with a little bit of creativity and some new ingredients.
This recipe is made up of two different components. The first one is the chocolate malt cream which is made with coffee, dark chocolate, and heavy cream. The second component is the scone dough which is also made from coffee and a touch of almond extract.
These scones are a delicious way to celebrate the springtime with their flavors and textures. They are also a great breakfast treat for those who love dessert for breakfast.
So I make scones at work. Everyday. Always baking them off to that golden-edged perfection. There is a sweet and a savory one. The scent of butter and sugar with unique ingredients like orange blossom and herbs takes over the whole kitchen. I love the smell of them.
So even after making them every day, I come home and still want to make more, but these are for me. I wanted some kind of classic scones with just a bit of a kick. So after searching through my cupboards, I found a bottle of malted milk powder that I had completely forgotten about. I know there were bars of chocolate somewhere. So it was decided, Chocolate Malt Cream Scones.
After waiting the exceeding long 15 minutes for them to bake in the oven and the barely 5 minutes I allowed them to cool, it was time to break one open. Of course, the chocolate was still piping hot; the whole scone was still very hot.
But I didn’t care. I wanted a taste. And they were great; the malt is subtle, the chocolate not overwhelming, and the perfect crunchiness the outside of a scone has that makes it nothing like a muffin or biscuit. So a simple but successful recipe in my eyes.
My new apartment is finally becoming more like my new home. My mattress is no longer just pushed to the corner on the floor. I actually have a bed frame. My photo props are not just props anymore; they are my kitchen things, which I love.
One lone armchair that was from my great-great-grandparents, an old drafting table turned into my kitchen table, and a little coffee table from my mom rounds out the minimal amount of furniture I have.
And I had my first house guest that wasn’t my parents coming to drop off things! My friend I had met when I was at Sac State, Raoul, a fellow photographer and a graphic designer. It had been nearly a year since we last saw each other.
He made the nearly 1 1/2 hour drive down from Sac. I got to show him around my new town; we took photos, and he interviewed me for a feature in the online magazine he works for, Vehicle.
My dad put him to work when they brought up the frame, then we were off to Gotts, just a few blocks away, for burgers and shakes. Then finishing off the night with drinks at Goose and Gander. A bar that is popular among hipsters, my co-worker told me, so I knew it would be the perfect place to take Raoul.
Chocolate Malt Cream Scones
- 2 1/2 cups (315g) AP flour
- 1/3 cup (60g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp malted milk powder
- 7 tbsp (90g) butter, cold & cubed
- 1/2 cup (100g) chopped dark, good quality chocolate
- 3/4 cup (180ml) heavy cream
- 2 tbsp heavy cream
- 1 tbsp coarse sugar
Oven 425 F
Best done in a food processor. Combine flour, sugar, baking powder, salt & malted milk powder. Pulse just to combine. Scatter in butter & pulse a few times until coarse crumbs.
Add in the chocolate & cream, and pulse until just moistened.
On a lightly floured surface, pat down the dough into a ½ inch round. Divide into 6 wedges using a sharp knife.
Transfer scones to a parchment-lined baking sheet. Brush with cream, then sprinkle with sugar.
Bake for 13-17 minutes, until golden brown tops. Best to rotate the tray around 8 minutes in to ensure even baking. At their peak when warm.
An adaptation of a Williams-Sonoma Recipe