Chocolate Scones

by Barry Lewis

Ingredients

50g cocoa powder

350g self-raising flour

Pinch of salt

1tsp baking powder

100g chocolate chips – (milk, dark or white)

Nutella & clotted cream, to serve

90g butter, cut into cubes

2tbsp caster sugar

1tbsp Nutella (optional)

200ml milk

Oh boy are you going to love this recipe! Around a Year ago as I type this recipe, we popped to a café nearby in a place called Cheddar (where they make actual cheese in caves!)…. Anyhow, this café served up traditional English scones, with clotted cream and jam, typical with a cream tea for example. But something stood out – chocolate scones! I had to order them, they were incredible, still a scone but with a light cocoa base and served with clotted cream and Nutella…. They were just incredible!

So in this video I decided to replicate them as best I could and used my Nans base recipe for scones as a template. The result? Well, pretty bloomin’ stonking! I really hope you try this recipe out!

First up you are going to need a fairly hot oven as they do not take long to bake! Pre-heat to 220C/200Fan/Gas7/425F

In a large mixing bowl add the cocoa powder, flour, salt and baking powder, then mix together to form a consistent dry mix. Add in the butter and rub it into the flour mix with your fingers or a tool like I use in the video, until it is all blended in and lump free, then add in the caster sugar.

Warm the milk in the microwave for 30 seconds, then add this into the dry mix with the blob of Nutella and the chocolate chips, mix together really well, until fully combined. It should be just a little wet, if too dry add just a trickle extra of milk.

We want it to dry out though. So flour down a chopping board with some more self-raising flour, and work the flour into the dough, folding it a few times and smoothing it out until smooth.

Pat into a round about 1.5 inches deep. Take a 5cm cutter, and coat in a little flour, then cut out the pieces. If you use a smooth edge of the cutter you will get a better rise in the scones, but the crinkled edge is more traditional! Keep re-using the dough and re-shaping to make more scones.

Bake for 10-12 mins until risen and allow to cool on a wire rack before slicing in half…. Eat just warm or cold on the day of baking topped with the cream and Nutella!

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