Milk Chocolate Scones With Pumpkin and Sunflower Seeds
A delicious twist on a classic scone recipe. Here is a recipe for milk chocolate scones with pumpkin and sunflower seeds and a hint of vanilla. Lets get to it.
Ingredients
Milk Chocolate Scone Recipe in Grams:
- 330 grams all purpose flour
- 50 grams granulated sugar
- 2 grams salt
- 6 grams vanilla extract
- 12 grams baking powder
- 120 grams unsalted cold butter cut up into cubes
- 125 grams milk chocolate chips
- 100 grams whole eggs
- 120 grams whole milk or almond milk
- 80 grams sunflower seeds
- 80 grams pumpkin seeds
Milk Chocolate Scone Recipe in Volume Measurement:
- 3 1/4 cups All purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoons vanilla extract
- 3 teaspoons of baking powder
- 1/2 cup unsalted cold butter cut into cubes
- 3/4 cup milk chocolate chips
- 2 large eggs
- 1/2 cup milk or almond milk
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
Instructions
- Start by Preheating your the oven to 175°C (350°F).
- Roast the pumpkin and sunflower seeds for about 5 minutes and set aside.
- Increase oven temperature to 210°C (410°F)
- In a large bowl sift together the all purpose flour, salt and baking powder.
- Place dry mixture into mixing bowl with paddle attachment. You can also use a food processor if you don’t have a planetary mixer.
- Add the cube butter and mix or pulse until a crumble or bread crumb like consistency is reached.
- Add in the milk or almond milk, eggs and vanilla extract and mix or pulse just until scone dough comes to together. Don’t over mix.
- Add in the roasted pumpkin and sunflower seeds and mix for a few seconds until well incorporated. About 3-4 pulses.
- Prepare a baking pan by lining it with parchment paper or Silmat.
- Transfer the scone dough onto a floured working surface.
- Gently work the dough into a a ball and press firmly onto it making an 10 inch disk about 1 inch thickness.
- Place scone dough onto baking pan and brush with egg or milk.
- Bake for 20-25 minutes or until scones are nice and golden brown.
- Remove from oven and cut into 8 wedges. Separate the wedges about 1/4 inch apart from each other.
- Cool and enjoy.
