Prevent your screen from going dark as you follow along.
  1. 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).

  2. In a separate bowl or large measuring cup, whisk together the eggs, vanilla, and half-and-half (or milk). Add to the dry ingredients and stir until the dough is evenly moistened and holds together.

  3. 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.

  4. 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.

  5. 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.

  6. Remove the scones from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling.

  7. 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.

  8. Storage information: 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 (57g) of the flour with 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural.

  • This recipe originally appeared in the spring 2018 issue of Sift under the name of "Vanilla Malt Scones." We've since updated it to call out the prominent flavor of malted milk in this recipe.