Stella Parks over at Serious Eats has really elevated their baking game. I have only been disappointed in her fruit pies and pie dough recipe. She likes a very thick jammy pie and her pie dough always seems to leak for me. However, everything else is gold.
I have been wanted to try her scone recipe since it sounds very easy. I recently bought a huge tube of malted milk powder and I feel like it would pair well with milk chocolate and the tenderness of scones so I added a bit to the recipe. My assumption is that about 2/3 of malted milk powder is flour and adjust the amount of flour proportionally. I also add a touch of baking soda to nullify the acidity of malted milk powder.
Finally, rather than clotted cream my thought was to make some of Stella’s food processor whipped cream with freeze dried banana.
Malted Milk, Milk Chocolate Scones
223g bleached all-purpose flour
44g malted milk powder
1 tablespoon baking powder
1/8 tsp baking soda
2 teaspoons sugar
1/2 tsp table salt
2 ounces cold unsalted butter (4 tablespoons; 55g), cut into 1/2-inch cubes
6 ounces roughly chopped milk chocolate (1 cup; 170g)
2 ounces milk (1/4 cup; 55g), any percentage will do
6 ounces heavy cream (3/4 cup; 170g)
turbinado sugar, to taste
Adjust oven rack to lower-middle position and preheat to 400°F (204°C). Add flour, malted milk powder, baking powder, baking soda, sugar and salt to food processor. Pulse a few times to combine. Add butter and pulse until butter disappears into a coarse meal. Dump contents of food processor into a large mixing bowl. Add milk chocolate and toss to combine, then stir in milk and cream to form a soft dough.
Turn onto a lightly floured surface and pat into a 7-inch round. Cut into 6 or 8 wedges with a chef’s knife, sprinkle generously with turbinado sugar, and arrange on a parchment-lined half sheet pan. Bake until puffed and golden, about 25 minutes.