Who needs raisins in scones when you can have chocolate chips instead? These delicious yoghurt scones are moist and light with little bursts of rich chocolatey sweetness coming through in every bite. Excellent with clotted cream.
2ozunsalted butter(60g) fridge cold and roughly chopped
1 ½ozdark chocolate(40g) chopped
2tbspGreek yoghurt
milk(about ⅛ pint)
1eggbeaten
Instructions
Place the top five ingredients into a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.
4 oz wholemeal flour, 4 oz plain flour (all purpose flour), 1 tsp cream of tartar, ½ tsp bicarbonate of soda (baking soda), ¼ tsp rock salt, 2 oz unsalted butter
Stir in the chocolate bits.
1 ½ oz dark chocolate
Place the yoghurt into a measuring jug and make it up to ¼ pt (115ml) with milk.
2 tbsp Greek yoghurt, milk
Pour the liquid into the flour and then add most of the beaten egg (leaving enough to glaze the scone tops).
1 egg
Mix this together with a flat bladed knife, then form into a dough ball with your hands.
Roll out to ¾ in thick and use a cutter to make 8 scones, reforming the dough as necessary.
Place on a lined baking tray, brush the tops with the remaining beaten egg and bake in a preheated oven at 200℃ (400℉, Gas 6) for 12 minutes.
Notes
I sometimes use Maya gold chocolate as the orange and spicy flavours are pleasantly distinctive.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.