Scones are a wonderfully delicious tea-time treat (or any time really), so with this fool-proof recipe, including our delicious Dark Belgian Chocolate for that Lily O’Brien’s twist, you’ll be smothering on your clotted cream and jam in no time.
- 450g Self Raising Flour
- 2 level tsp Baking Powder
- 50g Caster Sugar
- 100g Butter, softened and cut into cubes
- 2 Large Eggs
- Some Milk
- 55g Lily O’Brien’s 70% Dark Belgian Chocolate chopped into small chunks (1 share bag will be enough, leaving around half to nibble on)
- Clotted Cream
- Strawberry Jam
- Preheat the oven to 220F / 200C / Gas mark 7 and line 2 baking trays with greaseproof paper.
- Place the flour, baking powder and caster sugar into a large bowl and stir to combine. Add in the cubed butter and rub into the flour with your fingertips until all the butter is combined and you’re left with what looks like fine breadcrumbs.
- Crack the eggs into a measuring jug and whisk a little then add in enough milk to bring the total liquid to 300ml. Whisk the egg and milk together a little.
- Add enough of the egg and milk to the flour and stir together until you have a soft, sticky dough – you probably won’t need all of the liquid and you will need to save a little to brush on top of your scones later.
- Lightly flour your work surface and place the dough on top. Lightly knead the dough whilst working in your chocolate chunks so they're evenly distributed throughout the dough. Roll out to a thickness of 2cm.
- Using a fluted pastry cutter, cut as many scones as you can and place them onto the prepared baking trays, leaving a little space between each one.
- Brush the tops of the scones with a little of the egg and milk mixture from earlier.
- Bake until risen for around 15 minutes or until a pale golden brown colour. Transfer onto a wire rack to cool then store in an airtight container.
- Scones are best served and eaten as fresh as possible – split in half with a knife and slather each scone with a good dollop of clotted cream and jam.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog