Scones are a fabulously British thing, the cornerstone of every Afternoon Tea. Traditional scones are light and fluffy, perfect with fruity jam and clotted cream. There are many variations on the classic scone though: cheese, fruit, apple, ginger and so on. All good in my book.
These chocolate-chip scones have dark chocolate chips dotted through them which gives them a rich flavour. Not exactly a traditional scone, but sometimes you just need more chocolate in your life. You probably won't want any jam with these scones, but some clotted cream won't go amiss and butter is pretty good too.
Chocolate-chip scones are great for a breakfast treat, afternoon tea or an after-school snack. Hope you enjoy them!
Top Tips
- Don't mix the scone dough in a food processor, it should be done by hand or they will turn out very tough.
- Make sure the butter is cold, straight out of the fridge, not room temp.
- Don't twist the cutter as you press it down or lift it or the scones will end up lopsided.
- If you don't have chocolate chips, you can chop up a bar of chocolate to use instead.
- If your scone dough is too crumbly, add a little more milk. If it's too sticky, add a little more flour.
Make Choc-Chip Scones
Mix all the dry ingredients together.
Mix the liquids together.
If using a bar of chocolate, chop with a sharp knife.
Chop the cold butter and rub it into the dry ingredients until they resemble breadcrumbs.
Mix the chocolate chips and the liquid through until you have a thick dough.
Roll out the dough on a floured surface.
Cut rounds and glaze them with a wash.
Bake.
Yield: 15
Chocolate Chip Scones
Prep time: 15 MCook time: 15 MTotal time: 30 M
Chocolate Chip Scones- a classic scone with the addition of dark chocolate chips. Delicious served with butter or clotted cream.
Ingredients:
- 450g self-raising flour
- 3 tsp baking powder
- 110g butter
- 2 eggs
- 200ml milk
- 75g caster sugar
- 75g plain chocolate chips
- 1 tsp vanilla essence
Instructions:
How to cook Chocolate Chip Scones
- Mix the flour, sugar and the baking powder together well in a large bowl.
- Cut the cold butter into chunks and rub it in with your fingertips, until it has a breadcrumb texture.
- Beat the eggs in a jug and then stir in the milk and the vanilla.
- Pour the liquid, a little at a time, also adding a few of the choc chips each time, stirring the scone mixture roughly with a fork in between. Leave a small amount of the liquid behind for glazing.
- When all the choc chips and almost all the liquid has been added, make sure the dough has no dry flour left at the bottom.
- Lightly flour a flat surface and tip the dough out onto it.
- Flour a rolling pin and roll the dough into thick rectangle around 4cm thick.
- Grease a baking tray or cookie sheet.
- Use a cutter to cut shapes in the dough. I use a 7cm round cutter. Place the rounds on the greased baking tray.
- Glaze the scones with the leftover egg mixture. If you run out, use a little milk
- Pop in the oven at 200 (180 fan, gas mark 5) for 12-15 mins or until they are fairly firm and golden on top.
- Cool on a cooling rack.
- Enjoy!
Notes:
Don't mix the scone dough in a food processor, it should be done by hand or they will turn out very tough.
Make sure the butter is cold, straight out of the fridge, not room temp.
Don't twist the cutter as you press it down or lift it or the scones will end up lopsided.
If you don't have chocolate chips, you can chop up a bar of chocolate to use instead.
If your scone dough is too crumbly, add a little more milk. If it's too sticky, add a little more flour.
Calories
220Fat (grams)
9Sat. Fat (grams)
5Carbs (grams)
31Fiber (grams)
1Net carbs
30Sugar (grams)
8Protein (grams)
5Sodium (milligrams)
520Cholesterol (grams)
42
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