Chocolate Marble Scone

Ingredients

    18 oz (3 cups) chocolate chips

    3 Tbsp light corn syrup

    5 lb (full bag) Krusteaz Professional®  Buttermilk Biscuit Mix 734-0320

    26 fl oz (3 1/4 cups) half & half

 

Yield

40 scones

Method

    1. Place chocolate chips in a microwave-safe container. Microwave on HIGH about 1 1/2 minutes, stirring at 20 second intervals until chocolate is melted. Stir in corn syrup; set aside.

    2. Place Krusteaz Professional Buttermilk Biscuit Mix and half & half in a mixer bowl.

    3. Using a paddle, mix on low speed 30 seconds or until crumbly. Change to medium speed and mix 30 seconds or until dough ball forms.

    4. Place dough on floured surface and knead lightly, 5-6 times.

    5. Scale into 5, 21 oz pieces. Spoon about 4 oz reserved chocolate mixture into each dough portion, breaking up the chocolate into small pieces. Knead dough several times to create marbled effect.

    6. Shape each piece into ball and flatten into 8-inch circle, slightly domed in center. Cut each piece into 8 wedges.

    7. Place on prepared baking sheets. Brush with cream and sprinkle with coarse sugar, if desired.

    8. For convection oven, bake at 425°F 10-12 minutes; for standard oven, bake at 375°F 7-9 minutes or until light brown.

 

WHEAT