Scones are a traditional English breakfast biscuit. But they can be given a great Swiss twist by being combined with your favorite fine chocolate.

The recipe is a little more complex than some, requiring a bit more preparation and care to get a good result. For those who enjoy a little bit of a cooking challenge, you’ll need:

3 large eggs
1/2 cup of milk
3/4 cup of Swiss milk chocolate chips
1/4 cup of Swiss white chocolate chips
3 cups of all-purpose flour
1/2 cup of butter
1/4 cup of granulated sugar
4 teaspoons of baking powder
1 tablespoon of grated orange peel
1/4 tablespoon of salt

Preheat the oven to 450F/232C. While that’s warming up you can carry out the needed steps.

Take a small bowl and whisk the eggs together with the milk. Add the Swiss milk chocolate chips and the finely grated orange peel.

Select a large ceramic bowl and mix together thoroughly the flour, sugar, baking powder and salt. Chop a butter stick finely and add the pieces to the mixture, stirring them in evenly. Now add the wet ingredients from the other bowl in and stir well.

Grease a large cookie sheet. Then sprinkle a little flour over your hands and shape the dough into desired shapes. Round biscuits are traditional and cook evenly. Alternatively, you can shape the whole dough into one big round pie and then score the top with six or eight lines. Those will later be used to create wedges.

Bake in the oven for about 25 minutes, checking the scones after about 18 minutes. When a toothpick comes out clean, you’re good to go.

While you’re waiting for them, you can prepare the final chocolate topping mixture. A double boiler works nicely for melting chocolate. Chocolate liquefies at about body temperature. So, heat the water to about 100F/37.8C in the bottom section. Then slide on the Swiss white chocolate chips and stir with a wooden spoon until they’re gooey and well blended.

Once the scones are done baking, remove and set on the stove top. Then drip the white chocolate goo over the scones in delicate patterns. No need to overdo it and completely coat them. Complete slicing the scones if you scored a large round. Otherwise, the smaller rounds will be ready to eat after cooling for a few minutes.

For a delicious variation, you can alter the recipe to use dark chocolate instead of white for the topping. Using dark chocolate chips for the interior is okay too if you want something a little heavier tasting.

Remember that when using milk chocolate, it’s easy to scorch the chocolate so blend well. Try to avoid getting any chocolate on the cookie sheet directly, since it will carmelize and burn in the oven.

Enjoy!

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