Rich Dark Chocolate Scones & A Cornish Cream Tea
Soft rich dark chocolate scones make an ideal base for cherry jam, blackcurrant jam or orange curd. Delicious warm or cold, but best eaten on the day they are made.
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.
I only found out about the dates last night and with only a day to go before the deadline, I had no time to lose.
Cream Tea in a Cornish Garden
We’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 fair, so a cream tea in the garden seems like a jolly good idea.
Rich Dark Chocolate Scones
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. It’s time to complete the set.
It was a few years ago that I made my first foray into the world of chocolate and scones with these very tasty chocolate chip scones. Subsequently a lovely recipe, originally for Black Forest Scones, was sent to me by Jane Maile. Jane used to run a tearoom in the Cotswolds and these were one of the treats she regularly baked for her customers. In her own words:
Well it took me a while, but I did eventually get around to making them. They were delicious. But unfortunately I didn’t have any cherry jam so I missed out on the ecstatic experience Jane describes.
Jane uses cocoa powder rather than chocolate and an egg for added richness. She uses twice the amount of butter I do and includes sugar too. No wonder they’re good.
I’ve adapted my basic scone recipe, which is the one I grew up with, so the measurements are in ounces. But don’t worry if you’re more metrically minded, I’ve also given the amounts in 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.
Best Chocolate Scone Topping
We packed up a basket with the rich dark chocolate scones, Cornish clotted cream and two accompaniments. My blood orange curd was voted the favourite combination, but the blackcurrant and chilli jam was also popular. And don’t forget there’s cherry jam too. Just make sure you apply the jam first. Tis the true Cornish way.
What do you reckon would be the best topping?
Other Scone Inspiration
- Apple cider scones with cinnamon
- Brie & chive scones
- Matcha green tea scones
- Spelt strawberry shortcakes with lemon & thyme
- Wholemeal spelt Welsh cakes
- Wild garlic cheese scones
- Yorkshire fat rascals
For even more scone inspiration, you can see this year’s International Scone Week round-up at Fig Jam and Lime Cordial.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these rich dark chocolate scones, I’d love to hear about it in the comments below. A photo is always good too.
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Rich Dark Chocolate Scones – The Recipe
Rich Chocolate Scones
- 8 oz 250g flour (half wholemeal spelt, half white)
- 1 tsp bicarbonate of soda
- 2 tsp cream of tarter
- 1 oz 30g salted butter
- 3 oz 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℃ (400℉, Gas 6) for 12 minutes. Place on a cooling rack.