Chococo's Chocolate Chip Scones

Chococo's Chocolate Chip Scones
Serves4 (Makes 10 scones)


  • 225g self-raising flour
  • 2 tablespoons golden caster sugar & extra for sprinkling
  • 75g unsalted butter, chilled & cubed
  • 75g dark chocolate chopped (or use our 67% mini baking buttons)
  • 2, ideally large, eggs
  • 50ml milk (& more if required) 
  • To serve:
  • cherry or rasp jam or dulce de leche caramel
  • clotted cream


  • baking tray, lightly greased
  • 6cm fluted biscuit cutter


  1. Preheat oven to 220 C/Gas 7
  2. Put the flour into a large bowl and stir in the caster sugar. Add the butter and use your fingertips to rub the butter into the dry ingredients, until the mixture is crumbly.
  3. Stir in the chocolate and then add one beaten egg and the milk. Gently mix to a dough – aim for a soft but not sticky consistency.
  4. You can gradually add more milk if necessary but do not overwork the dough or you’ll end up with tough scones!
  5. When the dough clings together and forms a ball turn it out onto a floured work surface.
  6. Use a rolling pin to gently roll to a thickness of 1cm.
  7. Use the biscuit cutter to stamp out the scones. You can reroll the trimmings until you have used up all the dough. Transfer to the prepared baking tray.
  8. Brush the scone tops with the second beaten egg and sprinkle each with a little caster sugar.
  9. Bake in a preheated oven for 12-15 minutes or until well risen and lightly browned. Transfer to a wire rack to cool.
  10. Best eaten warm with lashings of clotted cream with your choice of jam or dulce de leche.
  11. These scones will keep for a few days or can be frozen.
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