Chocolate Chip Scones
When I saw the scone baking challenge on Bakelady’s Blog, I thought it sounded fun, but not really something I could participate in (it’s running until the end of January, so there’s still time to join in). Second thoughts were, why not make scones using chocolate? Well why not indeed? My success with scones has been limited and I think that’s partly because I have always insisted on using wholemeal flour; this seems to results in a rather heavy scone. However, when I tried using half wholemeal and half white along with yogurt in some cheese scones recently, I was forced to revise my opinion: I can make good scones. I used the classic scone recipe as a base, ie 8oz flour, 2oz butter and 1/4 pt milk and then adapted it.
This is what I did:
- Rubbed 2oz unsalted butter into 4oz wholemeal flour, 4oz white flour, 1 tsp cream of tarter, 1/2 tsp bicarbonate of soda and 1/4 tsp rock salt until incorporated.
- Stirred in 40g chopped Maya gold – I thought the orange and spicy flavours in this chocolate would be pleasantly distinctive.
- Placed 2 tbsp TOTAL Greek yogurt into a measuring jug and made this up to 1/4 pt with milk.
- Poured this into the flour and then added most of a beaten egg (leaving enough to glaze the scone tops).
- Mixed this together then formed into a dough.
- Rolled out to 3/4 in thick and used a cutter to make 8 scones, reforming the dough as necessary.
- Brushed with the remaining beaten egg and baked at 200C for 11 minutes.
Much to my relief, these were another success: delicious, moist and light with the Maya Gold making a more than acceptable substitute for the sultanas that grace some scones. That Greek yogurt worked its magic once again. I didn’t want anything other than clotted cream on my scones as I thought they would be sweet enough; and for me they were. But if I’d had any lemon curd to hand, that would have brought out the citrus flavour of the chocolate even more. You will find the round up of scone recipes here.