Chocolate Chip Scones
A delicious sweet treat for Easter breakfast: chocolate chip scones. Lovely with clotted cream, but absolutely delicious with chocolate spread as well.
Servings: 8 scones
Ingredients
- 40 grams unsalted butter
- 225 grams self-rising flour
- 30 grams superfine sugar
- Pinch of salt
- 80 grams chocolate chips
- 110 ml milk
- Extra milk for brushing
Instructions
- Add the self-rising flour and the cubes of butter to a bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Stir in the sugar, salt, and chocolate chips.
- Add the milk last and stir until you have a shaggy mixture. Knead briefly by hand until it forms a smooth, soft dough.
- Roll or press the dough into a round disc about 1¼ inches (3 cm) thick. Cut the dough into 8 wedges using a knife or bench scraper. Place the scones on a baking sheet lined with parchment paper and brush the tops with a little milk.
- Bake for 12-15 minutes at 425°F (220°C) using a conventional oven.
- Serve the scones with clotted cream and an extra topping like jam, which pairs beautifully with the chocolate chips. Or simply spread them with chocolate spread, also delicious!
How to store
Store wrapped at room temperature for 2-3 days. They can be frozen for up to 3 months.