This recipe makes up to 10 delicious chocolate and cherry scones. You can take a look at me preparing them on our Facbook page here: https://www.facebook.com/reel/457035563713429
Ingredients
500g self raising flour
40g cocoa powder
1tsp baking powder
55g caster sugar
100g salted butter, cubed
70g milk
55g of cherries (I used frozen)
1 egg beaten
200mls milk, Approx
Method
Preheat the oven to 190c, Line baking tray with greaseproof paper
Sift the flour, cocoa, baker powder and sugar into a mixing bowl, add the butter and rub in until it resembles fine crumbs. Add the chocolate drops and cherries and mix to distribute evenly.
Add the egg and then gradually pour in the milk: add just enough milk to make a damp dough - it should not be wet or sloppy.
Turn out onto a lightly floured surface and roll out to about 3cm thick. Stamp out using a 7cm round fluted cutter or mug and place on to the baking sheet. Gently knead the trimmings together, re-roll and stamp out more rounds.
Bake for 18 to 20 minutes until risen and springy to the touch. Transfer to a wire rack to cool slightly. Best served warm with chocolate spread
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Michelle
Michelle O’Dwyer professional chef and director of Bay Tree Catering running successfully for over 15 years. Cooking at the 2012 Olympics for the Olympic committee. Executive chef at Event City, 2014 and 2017 Ryder Cup and catering for the Australian cricket team.