200 ml (or less. Adjust it to reach the consistency of your earlobe)
as mush as you like (optional)
as mush as you like (lol)
Preheat the oven to 180℃.
Add the butter, which was brought to room temperature, into the pancake mix, and mix well.
Gradually add the milk to Step 2, and mix. When it reaches the consistency of your earlobe, stop adding the milk.
Add the crushed chocolate and walnuts (nuts) into Step 3, and mix well.
Roll out the Step 4 mixture into a rectangle, and cut into right triangles using a knife. Stack two triangles together, but please don't press them down. (This is the key.) This way, the scones will be split on the sides and look delicious.
Place Step 5 in the preheated oven, and bake for 13-15 minutes.
You're all done.
Story Behind this Recipe
I created this recipe because I love Starbucks chocolate scones so much.
Using soy milk cuts down calories, so I recommend it! I don't like soy milk personally, but when I used it to make these scones, they didn't have the distinct smell of soy milk so I had no problem eating them up.