Chocolate chip scones
Until as recent as a couple of weeks ago I had never thought about what category a scone falls under. When I was creating my categories it got me thinking so I asked my sister who loves scones and she said she said she did not know and I should Google, which I did.
It seems that some say it is a cake and some say it is a type of bread, a quick bread that uses baking powder as a raising agent instead of yeast.
Whatever category they fall under, they are a great accompaniment for traditional afternoon tea.
Traditional scones are baked plain and served plain with some jam and clotted cream. In this recipe I am going to show you how to make chocolate chip scones.
- 420 grams plain flour
- 6 teaspoons baking powder
- Pinch of salt
- 55 grams butter
- 40 grams caster sugar
- 100 grams milk/dark chocolate chips
- 300 milliliters milk
- Heat the oven to 220°C/425°F Lightly grease a baking sheet
- Mix together the flour, baking powder and salt and rub in the butter
- Stir in the sugar and chocolate chips and then the milk to get a soft dough
- Turn on to a floured work surface and knead very lightly. Pat out to a round or use a rolling pin
- Use a round cookie cutter to stamp out rounds and place on a baking sheet
- Lightly knead together the rest of the dough and stamp out more scones to use it all up
- Brush the tops of the scones with milk
- Bake for 12-15 minutes until well risen and golden.
Makes 11 (May vary depending on the cookie cutter size you use)