Chocolate scones

Still the scones you know and love - just with a chocolatey twist!

Chocolatescones

 

  1. Preheat the oven to 220°C/Gas 7 and put a large baking sheet in the oven to heat. Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Add the butter and rub it in with your fingers, until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre. Stir the lemon juice into the milk in a separate jug, then add the liquid to the dry ingredients.
  2. Combine the ingredients quickly using a butter knife – this will help to prevent you overworking the dough, which will make your scones tough.
  3. Tip the dough out onto a lightly floured surface. Scatter a little extra flour over the dough and on your hands then lightly knead the dough. Roll or pat the dough down to make a 4cm deep round.
  4. Dip a 5cm cookie cutter into some flour, then plunge it into the dough – don’t twist the cutter as this can affect the rise of the scones. Repeat until you can make no more, then squidge the remaining dough back together before patting down and cutting out some more scones. Brush the tops with a little beaten egg.
  5. Carefully remove the hot baking sheet from the oven and arrange the scones on it. Bake for 10-12 minutes, or until well risen. The scones are best eaten on the day, while still warm and generously smothered with clotted cream and strawberry or raspberry jam.

Makes 8-10

What you need:

  • 240g self-raising flour, plus extra
    for dusting
  • 25g cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • 75g butter, cut into cubes
  • 75g caster sugar
  • 160ml milk
  • 2 tsp freshly squeezed lemon juice
  • 1 egg, beaten

To serve:

  • Clotted cream
  • Strawberry or raspberry jam

From Deliciously Chocolatey by Victoria Glass (£16.99, Ryland Peters & Small). 

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