Hershey’s Chocolate Chocolate Chip Scones


10 ounces soft butter
12 ounces cake flour
5 ounces Hershey’s Dark Cocoa Powder
1/2 ounce baking powder
Pinch of salt
4 ounces sugar
1/2 cup egg whites
3/4 cup buttermilk
4 ounces Hershey’s Chocolate Chips


  1. Combine all dry ingredients in large bowl
  2. Knead the soft butter in with the dry ingredients (do not over mix)
  3. Add wet ingredients and incorporate.
  4. Place dough on a floured surface and roll out 1 ½ inches thick.
  5. Using a cutter of your desired size cut out and place on greaseproof paper.
  6. Brush top of scone with liquid heavy cream and sprinkle cinnamon sugar on top.
  7. Bake at 375* till light brown
Michael Mignano
Executive Pastry Chef
The Hotel Hershey
100 Hotel Road
Hershey, PA 17033