Saturday, March 26, 2011

Chocolate scones

I've been making scones with Sammy for a while and over time he has gradually taken over more and more of the process, and also introduced a few little improvements of his own. Here is the (for now) definitive version.

300g self-raising flour
1 teaspoon baking powder
50g caster sugar
75g butter
100g very dark chocolate
170ml milk

  1. Heat the oven to 200oC. Sift the flour into a large bowl. Add the baking powder and sugar, and stir in with a spoon. Cut the butter into pieces, and add to the flour and sugar mixture, rubbing it in until it is the texture of breadcrumbs.
  2. Bash the chocolate bar with a rolling pin until thoroughly broken. Add the chocolate pieces to the flour, sugar and margarine, mixing in with a spoon, then add the milk and mix until it comes together to form a ball.
  3. Transfer the dough to a well-floured surface and cut into 8 pieces. Form each piece into a fat, rough disk. Don't try to make it too perfect - cracks and folds will help add texture to the finished scone. Place the rounds on a non-stick baking tray. Bake for 14 minutes, until golden brown.

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