About the Recipe
adapted from Stella Parks
using parchment on your work surface allows you to limit the amount of flour needed leading to a lighter scone.
Ingredients
9 oz all purpose flour, plus more for dusting
1 T baking powder
3 T turbinado sugar, divided
1 t kosher salt
4 T chilled butter, cut into 1/2-inch pieces
1/2 cup 60% dark or semi-sweet chocolate chips
1/4 cup whole milk
3/4 cup heavy cream
Parchment paper
Directions
Step 1
Preheat oven to 400 degrees and adjust oven rack to lower middle position. Line a rimmed baking sheet with parchment paper, set aside.
Step 2
Sift flour and baking powder into a medium bowl. Add 1 tablespoon of turbinado sugar and salt. Whisk to combine. Add chilled butter and rub into flour mixture with fingers until butter disappears into a coarse meal.
Step 3
Add chocolate and granola, and stir to combine. Add milk and cream, and using a spatula, stir to combine until wet ingredients are absorbed into dry. Remove dough to a work surface lined with a piece of parchment.
Step 4
Pat dough into a 7-inch round using hands. Very lightly dust top of round and place another piece of parchment on top. Dough should now be sandwiched between two pieces of parchment. Flip dough so floured side is now on the bottom.
Step 5
Remove top piece of parchment. Cut dough into 6 equal wedges with a chef’s knife or bench scraper. Sprinkle generously with remaining 2 tablespoons of turbinado sugar.
Arrange on clean parchment lined baking sheet, leaving a few inches between each scone. Bake until puffed and golden, about 25-28 minutes.
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