Jen's Chocolate Scones - Jen's Kitchen

Jen’s Chocolate Scones

  • 0 h 30 m
  • 12 servings
  • Medium

It’s no secret that I LOVE chocolate.  Andif truth be told, I’m a fan of scones aswell.

This recipe is a match made in heaven.

  • 450g plain flour, plus extra for dusting
  • 1 heaped teaspoon of baking powder
  • 30g caster sugar
  • 75g diced, fridge cold butter
  • 2 free range or organic eggs
  • approx. 250g of milk
  • 50g chocolate pieces

Step 1

Pre heat your oven to 230°C.

Put your flour and baking powder in a wide, deep mixing bowl, and mix well until combined.  Add the butter.


Step 2

Dip your fingers in the flour, then rub the butter in until the crumb is consistent in colour, its good to have some small pieces of butter still at this stage, as they melt to give lovely pockets of air in your scones.  Keep your fingers covered with flour to stop the butter melting.


Step 3

Mix in the sugar and chocolate.


Step 4

Crack the two eggs into a jug.  Add milk to bring the weight total to 300g.

Whisk the milk and eggs together.


Step 5

Make a well in your flour mixture, add about 80% of your wet ingredients.  Mix these together quickly and firmly.  You may need to add more milk/egg mixture.  Scone dough should not be too dry.


Step 6

Flour your work surface and turn the dough out onto it, flour the top of the dough.  Carefully form in a round, and using either your hands or a rolling pin, roll out to about 4 cm thick.


Step 7

Stamp out the required shapes with a cutter, make sure the base of each scone is well floured, and add to a baking tray.  Brush with the milk/ egg mixture.

When all the dough is used, place the tray in the oven for about 12 minutes until your scones are well risen and golden.

 


Step 8

Remove the scones to a wire cooling rack until you can’t resist eating one! Be careful- the chocolate in the scones will be MOLTEN hot.

Divine.


Step 1

Pre heat your oven to 230°C.

Put your flour and baking powder in a wide, deep mixing bowl, and mix well until combined.  Add the butter.

Step 2

Dip your fingers in the flour, then rub the butter in until the crumb is consistent in colour, its good to have some small pieces of butter still at this stage, as they melt to give lovely pockets of air in your scones.  Keep your fingers covered with flour to stop the butter melting.

Step 3

Mix in the sugar and chocolate.

Step 4

Crack the two eggs into a jug.  Add milk to bring the weight total to 300g.

Whisk the milk and eggs together.

Step 5

Make a well in your flour mixture, add about 80% of your wet ingredients.  Mix these together quickly and firmly.  You may need to add more milk/egg mixture.  Scone dough should not be too dry.

Step 6

Flour your work surface and turn the dough out onto it, flour the top of the dough.  Carefully form in a round, and using either your hands or a rolling pin, roll out to about 4 cm thick.

Step 7

Stamp out the required shapes with a cutter, make sure the base of each scone is well floured, and add to a baking tray.  Brush with the milk/ egg mixture.

When all the dough is used, place the tray in the oven for about 12 minutes until your scones are well risen and golden.

 

Step 8

Remove the scones to a wire cooling rack until you can’t resist eating one! Be careful- the chocolate in the scones will be MOLTEN hot.

Divine.

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