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.
Rub the butter into the flour, raising agents and maca (if using) until the mixture resembles fine breadcrumbs.
8 oz flour, 1 tsp bicarbonate of soda (baking soda), 2 tsp cream of tartar, 1 oz salted butter, 1 tsp maca powder
Stir in the grated powder.
3 oz dark chocolate
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.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.