I love scones, chocolate scones bring back memories of childhood. Fabulous for a special breakfast on Valentines Day or at Easter, absolutely fabulous when served with black cherry conserve or jam, high fruit, and Cornish clotted cream.
225 grams self raising flour
1 tsp baking powder
1/2 tsp fine sea salt
30 grams unrefined caster sugar
60 grams unsalted butter
55 grams Green and Blacks dark milk chocolate, chopped
1 large fresh egg, lightly beaten
150 ml milk
Egg wash – 1 egg, beaten with 1 tbsp milk
- Return butter to its original wrapper; chill in the freezer until firm, not frozen.
- Preheat the oven to 220ºC, 425ºF, gas mark 7.
- Line a baking tray with baking parchment.
- Sift flour, baking powder and salt into a large baking bowl.
- Remove butter from freezer, grate into dry ingredients (throughout process dip in flour repeatedly, toss butter into flour to coat – so that you do not get a build up of butter on the surface).
- Add the chocolate, toss to coat
- Whisk the egg and 100 ml of milk together in a jug, gradually add to the dry ingredients while mixing until the dough – just – comes together, adding more milk when required – you may not need all of the milk.
- Turn the dough out onto a floured surface, knead lightly then very gently roll out to a thickness of 2.5 cm.
- Cut out the scones – using a 6 cm pastry cutter – place onto a non-stick baking sheet (dip the cutter in flour before cutting out each scone).
- Brush the tops of the scones with the egg wash; take care that the egg does not run down the sides.
- Transfer to the upper half of the oven and bake for 12 to 15 minutes, or until well risen and golden.
- Transfer scones to a wire rack and leave to cool.
- Serve with fresh black cherry jam and Cornish clotted cream.