LOL - laban is a Lebanese cream-cheese type of spread, but made with strained yogurt. Basically cultured cream-cheese, but it sort of makes me think of clotted cream, too. Very thick and creamier than cream cheese, with a refreshing acidity. Also with a nice fat percentage which balances out the acidity. I thin butter is gross, so this is what I give my guests instead
Italians make hot chocolate in a different way - actually, I am making a small cup now! It has a higher cocoa percentage, less sugar, and a little bit of starch (I cannot tolerate cornstarch, so I did that with potato starch, which is a bit too grainy; I'm trying arrowroot tonight) as a thickener - unless you go all the way and make a "chocolate melt," ie. dark chocolate melt in a double boiler with milk. But that is very rich. So basically it's hot chocolate that you eat with a spoon; not something you can sip. I add some vanilla and cayenne pepper, and whipped cream. Usually with milk, but I wanted to try a coconut milk version because I love the coconut-cocoa pairing. Hot chocolate made this way is probably the healthiest way of indulging in chocolate, and since I've had problems with chocolate bars, this seems to work.
I will make the scones again and note down the exact ingredients for you For now I know I used 6 smallish eggs for 6 scones. But I never measure anything when baking. I iz daredevil.