- To make the dough: In a large bowl, whisk together the flour, malted milk powder, sugar, salt, and baking powder. Work in the butter until the mixture is unevenly crumbly; some larger bits of butter will remain. Stir in the chocolate chunks (or chips).
- In a separate bowl or large measuring cup, whisk together the eggs, vanilla, and half & half (or milk). Add to the dry ingredients and stir until the dough is evenly moistened and holds together.
- Line a baking sheet with parchment, and flour the parchment. Scrape the dough onto the parchment and divide it in half. Shape each half into a 6” disk about 3/4” thick, leaving a couple of inches between the two disks.
- Use a wet bench knife to divide each circle into six wedges. Pull every other wedge away from the circle, to ensure all the scones bake evenly.
- Loosely cover the unbaked scone dough with plastic wrap and place in the freezer while you preheat the oven to 400°F. When the oven is up to temperature, bake the scones for 22 to 25 minutes, until the edges looked fully baked.
- Remove the scones from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling.
- To make the glaze: Sift the confectioners’ sugar and malted milk powder through a strainer into a small bowl. Add the milk gradually, stirring as you go; add just enough milk to make a drizzle-able glaze. Drizzle over the cooled scones.
- Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.
Tips from our Bakers
- To make chocolate malt scones, simply replace 1/4 cup of the flour with 1/4 cup unsweetened Dutch-process cocoa.