Chocolate Scones

                                   chocolate chip hazelnut scones

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I didn't go to high school, I went to a technical school which is a trade school. We had no english, literature, history, geography classes, learnt no languages, no grammar (you've just had that ahhh haaa moment haven't you?) instead we had the all encompassing "humanities class". Then there was shop classes, yes I learnt woodwork, sheet metal, electrical practice and so on... plus cooking. In cooking class we made preserves, fondant covered fruit cakes, choux pastry, doughs and everything in between including copious batches of scones.

I made this scone cutter in sheetmetal class, I still use it to this day

This is a tradional scone dough like I made at school, the type where the butter is rubbed in, with the addition of dark cocoa powder and Nestle choc bits that my step son Daniel liked to add to every single thing we baked when he was little. 

Chocolate Scones 

rich and chocolately but not over sweet, top with nutella or cherry jam and whipped cream... don't forgot an expresso or a cup of strong tea 

Pre heat oven to 180c (360F) 

line a baking tray with a non stick baking paper

Ingredients

2 1/2 cups self-raising flour (self rising flour)

1/2 cup dark cocoa powder

pinch of salt

1/2 cup castor sugar (superfine sugar)

80g of chilled butter cubed (2.8oz) 

1 cup of milk ... plus a little more if needed

250g bag Nestle dark choc bits (8.8oz dark choc chips)

1/2 cup of toasted skinned and roughly chopped hazelnuts *you can leave them out if you don't like nuts

Plus a little cocoa sifted through flour to sprinkle on bench top

Method

Sift together the flour, cocoa, castor sugar and salt into a bowl. Add the chilled butter and rub through with your finger tips until it resembles breadcrumbs. 

Make a well in the centre and add milk, choc bits and nuts. Use a butter knife or flat bladed metal spatula to lightly mix the ingredients into a soft dough. If it seems a little dry, add another tablespoon of milk.

Turn out the dough onto bench top that you first sprinkled with flour/cocoa. Don't knead the dough, but rather softly pat together. Pat or lightly roll the dough until it is 2cm (a little under 1 inch) thick. 

Using a 5 cm (2 inch) round cutter, cut scones and transfer to lined baking tray. Lightly pat or roll together extra dough between batches. 

Bake for 12 to 15 minutes. Serve warm with topping of choice.

Happy Baking :) 

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