Chocolate Chip Malt Scones

If you are looking for a softer, lighter, and creamier scone then you have come to the right place!

This milk chocolate chip malt scone literally melts in your mouth. This scone didn’t make it to the second day as it was gobbled up by my daughter, son, and husband. It was the breadwinner of scones in the Delish house. As we had tried out many variations of this scone this one was voted best.

The milk chocolate dances with the malt to ensure a flavor explosion in your mouth!

Truth be told, this is quite different from my normal scone recipes. I am glad I did venture out to the scone world and came up with this variation.

Hera’s Pinch

Scones originate from Scotland and were known to be more of quick bread in the 1500s. They were made in a griddle and were oat-based. Scones were made famous by the English as it was the sweetbread addition to afternoon tea time (4 PM) in the 1800s.

Share how this recipe went with you. I would love to hear it!

Print

With ImageWithout Image

Chocolate Chip Malt Scones

Yield: 8 scones

Prep time: 15 MinCook time: 15 MinInactive time: 15 MinTotal time: 45 Min

Ingredients

• 2 cups Bread Flour
• 1/2 cup Malt Powder
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon Himalayan pink salt or sea salt
• 8 tablespoons grated butter (make sure it is cold) and 1 tablespoon melted butter
• 1/2 cup heavy whipping cream
• 1/4 cup sour cream
• 1/4 cup plain yogurt
• 1 cup of milk chocolate chips
• 1 tablespoon Sugar in the Raw

Instructions

1. Preheat the oven to 425℉. Line a baking sheet with parchment paper.
2. Whisk bread flour, malt powder, light brown sugar, baking powder, baking soda, Himalayan pink salt in a bowl.
3. Grate butter and add to mixture and until just combined.
4. In another bowl add the whipping cream, sour cream, and plain yogurt and whisk.
5. Fold in the liquid mixture to the dry ingredients until just combined.
6. Transfer dough to a well-floured marble board or counter. Using your lightly floured hands, knead dough gently 6-8 times until it just holds together in a ragged ball, add flour as needed to prevent sticking.
7. Roll dough into a 12-inch square. Gently fold top, bottom, and then sides of dough over center to form a 4-inch square, loosening dough from the counter with bench scraper if needed. Transfer dough to a lightly floured plate and freeze for 5 minutes, not longer!! Set a timer.
8. Transfer dough to floured counter and roll again into 12-inch square. Sprinkle chocolate chips evenly over dough and press lightly to adhere. Loosen dough from the counter with a bench scraper, roll into a tight log, and pinch seam closed. Turn dough seam side down and press flat into 12 by 4 inch rectangle. Using a floured bench scraper, cut dough crosswise into 4 equal rectangles, then cut each rectangle into 2 triangles.
9. Place scones on prepared sheet, brush tops with melted butter and sprinkle with Sugar in the Raw. Bake until tops and bottoms are golden brown, 15-18 minutes.
10. Transfer scones to wire rack and let cool for at least 10 minutes. Serve warm or room temperature.