What could be better than a plate of freshly baked scones? Scones with chocolate in! This simple recipe has cocoa powder and chocolate chunks in the dough and more melted chocolate drizzled on top. Heaven.
- 400g/14oz self-raising flour, plus extra for rolling
- 25g/1oz cocoa powder
- 125g/4½oz butter, cubed
- 75g/2¾oz caster sugar
- 150ml/5fl oz milk, plus extra for brushing
- 100g/3½oz dark chocolate, half roughly chopped, half broken into small pieces
- pinch salt
- marmalade or apricot jam and whipped or clotted cream, to serve
- Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
- Blend the flour, cocoa powder, butter and sugar together briefly in a food processor until they resemble coarse breadcrumbs, then add the milk and blitz to a smooth dough. You can also do this by hand by rubbing the butter into the dry ingredients in a large bowl before adding the milk and mixing with a spoon then hands to form a dough. Tip the dough out onto a clean work surface dusted with flour and sprinkle over the roughly chopped chocolate. Gently knead them into the dough then roll the dough out to around 2.5cm/1in thick.
- Use a 7cm/ 2¾in biscuit cutter to cut out 8 rounds of the dough, re-rolling the dough as needed. Place the rounds on the prepared baking tray, brush the tops with milk and bake for 15 minutes, or until well risen and nicely browned.
- Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3–4 minutes, making sure the bowl doesn’t touch the water.
- Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30–40 minutes. Serve with your choice of marmalade or jam and whipped or clotted cream.