Chocolate Chip Scones – Who Needs Raisins?
Who needs raisins in scones when you can have chocolate chips instead? These chocolate chip scones are moist and light with little bursts of rich chocolatey sweetness coming through in every bite. Excellent with clotted cream.
When I saw the scone baking challenge on Bakelady’s Blog, I thought it sounded fun. But I didn’t really think of it as something I could participate in. That is until I had a light bulb moment. Why not make scones with chocolate? Well why not indeed?
Chocolate Chip Scones
My success with scones in the past has been limited. I think that’s partly because I’ve always insisted on using wholemeal flour which seems to result in a rather heavy scone. However, when I tried using half wholemeal and half plain white along with yogurt in some cheese scones recently, I was forced to revise my opinion: I can make good scones. Hooray!
So for these chocolate chip scones I used the classic scone recipe as a base, ie 8oz flour, 2oz butter and ¼ pt milk. And then I adapted it.
Much to my relief, these chocolate chip scones 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.
Chocolate Chip Scones – The Recipe
This is what I did:
- Rubbed 2oz unsalted butter into 4oz wholemeal flour, 4oz white flour, 1 tsp cream of tarter, ½ 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 ¼ 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 ¾ in thick and used a cutter to make 8 scones, reforming the dough as necessary.
- Brushed with the remaining beaten egg and baked at 200℃ (400℉, Gas 6) for 11 minutes.
Other Scone Recipes You Might Like
Of course, since writing this recipe, I’ve made dozens of scones. Some with chocolate and some not. They’ve all been delicious. I put a lot of this success down to my all time favourite wholemeal spelt flour.
- Apple cider scones with cinnamon
- Brie & chive scones
- Dark chocolate scones
- Matcha green tea and honey scones
- Spelt strawberry shortcakes
- White chocolate & whey scones
- Wild garlic cheese scones
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate chip scones, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.