Scones with chocolate drops

An afternoon tea without scones! In this recipe, the easiest English teatime treat gets an extra flavorsome twist by adding chocolate drops and a hazelnut praline. Why not customise the scones with different textures of your choice?


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

Scones with chocolate drops

Ingredients Preparation
  • 530g
  • 55g
  • 30g
    baking powder
  • 2g

Mix together.

  • 400g

Add and mix in.

  • 200g
    Hazelnut Praline
  • 100g

Add and mix in.

Mix in at the very last moment until the drops are spread evenly. Wrap in foil and leave to rest in the fridge.

  • Q.S.
    Caramel Topping

Roll out until 1.5 cm thick. Cut out circles of 3.5 cm diameter. Bake at 180°C for 15 minutes. Serve with flavoured whipped cream (10% caramel topping Callebaut® TOF-6042CARA).

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