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
- Preheat oven to 220 C/Gas 7
- 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.
- 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.
- You can gradually add more milk if necessary but do not overwork the dough or you’ll end up with tough scones!
- When the dough clings together and forms a ball turn it out onto a floured work surface.
- Use a rolling pin to gently roll to a thickness of 1cm.
- 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.
- Brush the scone tops with the second beaten egg and sprinkle each with a little caster sugar.
- Bake in a preheated oven for 12-15 minutes or until well risen and lightly browned. Transfer to a wire rack to cool.
- Best eaten warm with lashings of clotted cream with your choice of jam or dulce de leche.
- These scones will keep for a few days or can be frozen.