This is a recipe which I have been asked for many times. With a lot of trial and error and I have came up with the below recipe for Chocolate Scones. A slightly more decadent than the traditional scone. Delicious when eaten still slightly warm with the chocolate melted inside.
360g NEILL’S®Self Raising Flour
40g Caster Sugar
2tsp Vanilla Extract/Essence
1tsp Baking Powder
100g Chopped Milk/Dark Chocolate
1 Beaten Egg for brushing scones
Preheat oven to 200c
Add the flour, sugar, baking powder and butter to a large bowl (no need to sieve flour)
Using your hands rub these ingredients together until you get a bread crumbs consistency
Heat the milk in a saucepan until luke warm (Do not boil)
Remove from heat and stir in the vanilla extract/essence
Make a well in the centre of the flour mixture and pour in the milk while stirring.
Mix this together until a dough forms
Mix in the chopped chocolate.
Flour a work surface and pour out the dough
Sprinkle with flour, fold and turn, sprinkle with more flour. Do this 3 or 4 times until it becomes less sticky. This also helps spread the chocolate pieces evenly through the dough
No need to roll out this dough, simple press down until about 1.5 inches high.
Using a cookie cutter cut out the scones and place on a baking tray. This recipe makes about 9 or 10 Scones.
**Top Tip – Dip your cookie cutter in flour before making each cut. This stops it sticking as much**
Leave some space between each scone as they do expand slightly.
Brush the top of each scone with a little beaten egg. This makes them a nice golden brown.
Try not to get any egg on the sides of the scones as this will stop them rising.
Bake in the centre of the oven for 10 mins. Remove and allow to cool.
Be careful as the melted chocolate will be very hot when removed from the oven.