Pastries as Snack · Pastries for Breakfast · Recipes · Sweets

Vanilla and Cocoa Scones

Vanilla and Cocoa Scones are small and not too sweet bread. They are perfect for breakfast but also as snack. They can be combined with chocolate cream, jam, milk and coffee!

I like them very much because they are perfect to be filled. I suggest you to try them with some jam or chocolate cream!

Vanilla and Cocoa Scones

Vanilla and Cocoa Scones

Ingredients for the vanilla dough:

  • 250 g flour;
  • 50 g butter;
  • 50 g sugar;
  • 1 teaspoon of dried active yeast;
  • 1 yolk;
  • 100 ml milk;
  • 1 teaspoon of vanilla essence;
  • 1 pinch of salt.

Ingredients for the cocoa dough:

  • 220 g flour;
  • 30 g cocoa;
  • 50 g butter;
  • 50 g sugar;
  • 1 teaspoon of dried active yeast;
  • 1 yolk;
  • 100 ml milk;
  • 1 teaspoon of vanilla essence;
  • 1 pinch of salt.

Preparing the Vanilla and Cocoa Scones

The preparation of the two dough is the same. However we need to knead them in two separate bowl.

Preparing the vanilla dough

Mix together the butter and the sugar until a cream is obtained. Add the flour, the yolk and the yeast.

Knead it with a spoon: add the vanilla and the milk, a little at a time.

As soon as the milk gets absorbed by the the flours, add the salt and combine it.

Now, knead the mixture with your hands until a soft and uniform dough is obtained.

Shape the dough in a ball, cover it with cling film and let it rise until it doubles in size (about 4 hours).

Preparing the cocoa dough

Mix together the butter and the sugar until a cream is obtained. Add the flour, the cocoa, the yolk and the yeast.

Knead it with a spoon; add the milk, a little at a time.

As soon as the milk gets absorbed by the the flours, add the salt and combine it.

Shape the dough in a ball, cover it with cling film and let it rise until it doubles in size (about 4 hours).

Shaping and cooking the Vanilla and Cocoa Scones

Line a baking sheet with a baking paper and preheat the oven to 220° C in static mode.

Transfer the two raised dough onto a lightly floured surface. Roll each of them out in two discs to an even thickness of about 1 cm.

Spread the white disc surface with a little water or milk and arrange it onto the cocoa disc. Press gently with the rolling pin to make them stick together.

With a round cutter, cut the disc to obtain some smaller discs.

Arrange these discs onto the lined baking sheet slightly separate the ones from the others.

Knead the remaining dough to obtain a marble effect.

Roll the dough out with the rolling pin at the same to the same thickness of the other scones (more or less!). Cut the dough to obtain other discs.

Arrange them onto the baking sheet.

Let the scones stand for about 1 hour. Spread their top with some milk and bake them.

Cook the scones for about 15 minutes or until they are golden brown and swollen.

Take the Vanilla and Cocoa Scones out of the oven and let them cool.

Vanilla and Cocoa Scones

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