Milk Chocolate Scones

Buttery, fluffy, and filled with melty milk chocolate, these dairy scones are the perfect Chanukah bake—or honestly, an anytime treat. They’re not a cookie and not a cake, but something even better in between. A little rustic, a little messy, and absolutely worth it. Trust the process, keep everything cold, and you’ll be rewarded with golden, bakery-style scones that disappear fast.

Dry ingredients:

2 cups all-purpose flour

½ cup sugar

½ teaspoon salt

2 teaspoons baking powder

Wet ingredients:

1 egg

1 teaspoon vanilla extract

½ cup heavy cream, plus 2 tablespoons for brushing

Additional ingredients:

1 stick butter, frozen or very cold

1 (3-oz) milk chocolate bar, chopped

1 tablespoon turbinado sugar (optional)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Whisk together the flour, sugar, salt, and baking powder in a large bowl. In a separate bowl, whisk together the egg, vanilla, and heavy cream.

3. Grate or finely dice the cold butter and add it to the dry ingredients. Use your hands to gently work the butter into the flour until crumbly.

4. Add the wet ingredients and gently press everything together just until a shaggy dough forms. Do not overmix.

5. Fold in the chopped chocolate gently.

6. Shape the dough into a 1-inch-thick disc and place it on the prepared baking sheet. Freeze for 20 minutes.

7. Cut the disc into equal wedges, like a pie, and separate them slightly on the baking sheet.

8. Brush each scone with heavy cream and sprinkle with turbinado sugar, if using.

9. Bake for 16 minutes, until puffed and golden.

10. Cool slightly and enjoy.

Recipe by Yocheved Shvarzblat