Milk Chocolate Chunk Scones

1. Preheat Oven

Adjust your oven rack to the lower-middle position and preheat the oven to 400°F (200°C).

2. Prepare Dry Ingredients

In a medium bowl, sift 9 ounces of all-purpose flour, then whisk in 1 tablespoon of baking powder, 2 teaspoons of sugar, and 1 teaspoon of Diamond Crystal kosher salt.

3. Add Butter

Add 2 ounces of cold unsalted butter, cut into 1/2-inch cubes. Toss the butter in the flour mixture to coat, then use your fingertips to smash each piece flat until the butter disappears into the flour mixture.

4. Add Chocolate

Add 6 ounces of roughly chopped milk chocolate to the flour mixture and toss to combine.

5. Form Dough

Pour in 2 ounces of milk and 6 ounces of heavy cream, stirring gently with a spoon until a soft dough forms. Be careful not to overmix.

6. Shape Scones

Turn the dough onto a lightly floured surface and pat it into a 7-inch round. Using a chef’s knife, cut the round into 6 wedges.

7. Prepare for Baking

Place the wedges on a parchment-lined half sheet pan, spacing them out to allow for expansion. If desired, sprinkle the tops generously with turbinado sugar.

8. Bake

Bake the scones in your preheated oven for about 25 minutes, or until they are puffed and golden.

9. Cool and Serve

Once baked, let the scones cool slightly before serving. They are perfect with a dollop of clotted cream and strawberry jam, or a spoonful of thick, fruity whipped cream.