Chocolate Chip Scones


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Happy New Year to you all!  I hope you all had a wonderful break over Christmas and enjoyed some good celebrations last night to see in 2017 – can you believe we’re in 2017?  It doesn’t seem that long ago that anything post 2000 seemed like something in Back To The Future but here we are, 17 years on and each year goes faster than ever!

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We spent Christmas back in the UK and whilst most people will have been moaning and groaning about the state of the weather, I could not be more excited about the cold.  Donning a jumper and wrapping up warm is such a novelty, as are the short days and cosy afternoons in front of the fire.

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And of course aside from the novelty factor, there is one other reason for my love of cold weather:  the excuse to have a big afternoon tea.  Hot weather just doesn’t promote the desire to tuck into a big slice of cake (or in the case of today’s post, a scone!) whilst sipping a mug of tea the same way as a cold, dark evening.

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Those of you who follow the Perky Pancake on Instagram will know that I have spent quite some time trying to perfect a recipe for chocolate chip scones.  Well, dear readers, I am happy to report that the time has arrived.  Chocolate chip scones are here.

dsc_0014The reason for this scone baking obsession is that over the last 2 years I have spent an embarrassingly large sum of money at a store called Gastronomia in Singapore on the most delectable treat.

dsc_0015This treat comes in the form of a giant chocolate chip scone.  About the size of your palm, misshapen, golden and nubbly, with a substantial scattering of dark chocolate chips throughout, it really was too good to be true.

dsc_0017My obsession with all things chocolate and also with cream teas had collided to produce the perfect snack.

dsc_0039Whilst consuming scone number 300 of my life, the Perky Kebab quite rightly pointed out that being just a chocolate chip scone, surely I could make my own at home, thus saving $4.40 per day.  So it was that the scone baking test kitchen was born.

dsc_0056Whilst I cannot lay claim to having copied Gastronmia’s recipe exactly, the fruit of my labours is a wonderfully light, fluffy scone filled with chocolate chips.  The recipe below makes normally sized scones, not in line with Gastronomia’s enormous ones – if you want those, you’ll need to make just 4 scones not 8 from the quantities below.

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This is such a quick and easy recipe with relatively store-cupboard based ingredients, it’s perfect for those afternoons when you decide you want a treat to go with you cup of tea but have nothing to hand.  Enjoy!

This time last year: Deliciously Decadent Chocolate Tart With An Oaty Chocolate Crust
This time 2 years ago: Chicken Quesadillas With Smashed Avocado & Pico De Gallo
This time 3 years ago: Mirin Glazed Salmon

Chocolate Chip Scones

Makes 8

350g self raising flour
90g unsalted butter, straight from the fridge and cut into small cubes
1 teaspoon baking powder
3 tablespoons caster sugar
Pinch salt
175ml milk
A squeeze of lemon juice
1 teaspoon vanilla extract
150g dark chocolate chips
1 egg, beaten

To make:
  1. Preheat the oven to 220°c/200°c fan/425°f/gas mark 7.  Line a baking tray with baking paper or silicone.
  2. Put the milk into a jug and microwave on high for 30 seconds to warm.  Add the lemon juice and vanilla extract.
  3. Put the flour, salt and baking powder into a large bowl and mix.  Add the butter and rub into the flour mixture using your fingertips.  The mixture should resemble breadcrumbs once all the butter is rubbed in.
  4. Stir in the caster sugar and chocolate chips.
  5. Make a well in the centre of the mix then pour in the milk mixture.  Using a knife, gently mix everything together – you want to just combine everything so don’t over mix.
  6. Divide your dough into 8.  Using your hands, gently form into a ball and flatten into a round (about 5cm x 2cm)*.  Work the dough as little as possible as this will mean your scones are fluffier and higher once baked.  Place on the lined baking tray.
  7. Brush with the beaten egg then bake in the oven for 10 minutes until risen and golden brown.  Leave to cool on a wire rack then eat immediately either on their own, with butter and jam, or cream and jam!

*Alternatively roll out on a lightly floured surface to 2cm thick and use a round cutter to cut the scones out.

Do ahead:

Scones are definitely at their best fresh out of the oven so if you can’t eat all 8 you can save a few for another day.  Just place the raw scones on a tray and freeze.  Once frozen transfer to a ziplock back or wrap them tightly in cling film.  Bake from frozen for  around 16 minutes, until golden and well risen.

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