Ingredients
150 grams Pancake mix
1 Egg
30 grams Unsalted butter
1 Chocolate bar
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Temperature-controlled tempering for chocolate work
French carbon steel crepe pan — seasons naturally, perfect heat
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Temperature-controlled tempering for chocolate work
French carbon steel crepe pan — seasons naturally, perfect heat
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Preheat the oven to 200 C. Cut the cold butter into small pieces using a knife or a fork. Break the chocolate bar into large bite-sized pieces. This helps to keep its crunchy texture and you'll enjoy it when you eat the scones. Add the butter to the pancake mix, and mix well by hand until the mixture becomes crumbly. Add the beaten egg, and fold it in with a spatula. Keep folding it in until it's well blended. When the dough comes together, it's ready. Add the chocolate, and mix. Roll out the dough into 1-1.5 cm rectangles, and cut into your desired shapes. Arrange them on a baking sheet leaving some space in between since they will expand, and bake for 15 minutes at 200C. And done.