This morning, I asked Z what he wanted for breakfast, and he said he wanted scones. Well, the batch of chocolate chip scones that I made yesterday were finished, so since Z was so intent on having his scones, I decided to make another batch this afternoon. This time, I made sure I was gentle in handling the dough such that I did not overknead it. Instead, I brought the dough together lightly with my hands and shaped them into a round disc before cutting them into wedges (as I did not have a scone cutter). These baked beautifully and I was thrilled at how wonderful they turned out! I served them with just some whipped cream (there was no need for jam as the chocolate bits were already sweet) and the whole family loved them! Eating scones is just like eating the crunchy external crust of a freshly baked cake, or a little like muffin tops, except that it's not so sweet. No wonder Z loves them! :)
Chocolate Chip Scones
2 cups self-raising flour
1 tbsp caster sugar
1/4 tsp salt
60g unsalted butter, chilled and diced
Scant 2/3 cup chocolate chips (I used dark + white choc chips)
1 tsp vanilla extract
100ml heavy cream, plus extra for brushing
Lightly whipped cream, to serve
- Preheat oven to 220°C/200°C fan-forced. Line baking tray with baking paper.
- Sift flour, sugar, salt into a large bowl. Rub in butter until resembles fine breadcrumbs. Mix in the chocolate chips. Make a well in the centre.
- Combine the milk, cream and vanilla extract. Pour into the dry mixture and using a flat bladed knife, mix until it forms a sticky dough. Bring it together onto a floured surface and gently knead until it just comes together.
- Working quickly, press dough to a 2 cm thick disc, and using a knife, cut into wedges (or use a scone cutter to cut out rounds). Lift them onto the baking tray and arrange them side by side about 1 cm apart. Brush the tops with the extra cream/milk. Bake for 15-20 minutes until tops are golden and sounds hollow when tapped. Remove from oven and transfer to a wire rack to cool. Serve warm with whipped cream.