Rich Chocolate Scones
It’s International Scone Week over at Fig Jam and Lime Cordial. Now in it’s fifth year, I’m quite shocked to find that I haven’t participated since 2012. If you ever need a scone recipe, Celia’s annual round-ups of all sorts of scones from bloggers around the world is a must.
Having only found out about the dates last night and with only a day to go before the deadline, I had no time to lose. W’d been planning to visit my mother today to check on the bees and to deliver a Welsh cast iron bakestone from CT’s great grandmother. Well the weather is set to be fair, so a cream tea in the garden seems like a jolly good idea. I’ve made quite a few chocolate scones over the years, but I haven’t yet used actual dark chocolate; cocoa yes, chocolate chips yes, white chocolate yes – time to complete the set. I’ve adapted my basic scone recipe, which is the one I grew up with, so apologies that the measurements are in ounces rather than grams.
A pre tea sampling session was in order – for quality control purposes of course. The scones are quite scrumptious. They’re soft, not dry and richly chocolatey and they go fabulously well with blood orange curd. I don’t like to blow my own trumpet too much (really), but these scones are an absolute triumph and the best I’ve tasted in a long time. Off we go!
PS – of the two accompaniments I took the blood orange curd was voted the favourite combination, but the blackcurrant and chilli jam was also popular. You can see this year’s International Scone Week round-up here.
- 8oz (250g) flour (half wholemeal spelt, half white)
- 1 tsp bicarbonate of soda
- 2 tsp cream of tarter
- 1oz (30g) salted butter
- 3oz (80g) dark chocolate 70% – whizzed to a powder or grated very finely (I used Mortimer’s Chocolate Powder -West African 70%)
- 2 tbsp double cream
- 2 tbsp natural yogurt
- about ¼ pt milk
- 1 tsp maca powder (optional)
- Rub the butter into the flour, raising agents and maca (if using) until the mixture resembles fine breadcrumbs.
- Stir in the chocolate powder.
- Make a well in the centre and add the cream, yogurt and most of the milk (reserving some in case it is needed). Stir with a knife from the inside to the outside until the ingredients are just combined and form a dough – you may need to use the rest of the milk to get the right consistency.
- Roll the dough out on a floured surface to about 1″ thick then cut into rounds with a 2 ½ (6cm) cutter. You’ll need to re-roll the cut out bits a couple more times.
- Place on a lined baking tray, brush with a little milk, then bake in the top part of the oven at 200℃ for 12 minutes. Place on a cooling rack.