Mercotte unveils the recipe for its incredible chocolate chip scones, perfect for a real English tea time

In a British mood? Mercotte shared a delicious chocolate chip scone recipe on social media and her blog. To make these enticing little cakes of Scottish origin, Cyril Lignac’s sidekick was inspired by a recipe from the book Pastry as you wish by Camille Perrotte, 2019 winner of the show on Best pastry chef on M6. A reinterpretation that visibly flattered the young woman. ” Thank you Mercotte. Too happy to have contributed (even from afar) to your tea time! “, She commented on Mercotte’s Instagram post. And if the Anglo-Saxons love it for tea time, these scones, light and not very sweet, will also be perfect for breakfast. You choose !

Here is the recipe for Mercotte’s chocolate chip scones:


  • 2 guitar half sheets
  • 1 cookie cutter or coffee cup

Ingredients (for 8 to 10 scones):

  • 270g of organic T55 flour if possible
  • 10g of baking powder
  • 20g muscovado sugar
  • 2g of homemade vanilla powder
  • 2g of sea salt
  • 80g butter
  • 50g of milk chocolate chips
  • 50g dark chocolate chips
  • 55g egg
  • 110g of fresh whole milk + a little for the gilding.

Sift the flour and baking powder.
In the bowl of the food processor and in the sheet (the flat whisk) mix the sifted flour, sugar, homemade vanilla powder, salt then the butter cut into small cubes.
Coarsely sand everything then add the nuggets.
Whisk apart the egg and milk.
Pour them into the bowl and mix at low speed.
As soon as the flour has absorbed everything and the dough begins to be homogeneous, stop working it and stop the robot.
Spread the dough on 2 / 3cm thickness between 2 half-sheet guitar and leave it overnight in the refrigerator or 1 hour in the freezer.
Preheat the oven to 200 ° convection heat.
Using a 5 cm diameter cookie cutter, cut out the scones.
Place them on the baking sheet covered with baking paper or a silicone mat.
Brush them with milk and cook for about 15 min. Cool on a rack.

Mercotte’s explanations :

Homemade vanilla powder: after use, once the pods have been scraped, rinse them and then dry them in the oven. Either put them in powdered sugar to make homemade vanilla sugar, or you grind them finely using a mini chopper to reduce them to a powder. This will give you better and cheaper homemade vanilla powder than what you can buy in the store.

Sand: mix the flour or powders with the diced butter between your fingers or with a flat whisk to obtain a coarse semolina that looks like sand before incorporating the other elements of the recipe.

More recipes on the Mercotte blog:

> Also to discover: Mercotte unveils a strawberry pavlova recipe as airy as a cloud and makes its fans succumb

Back to top button