Chocolate scones with cocoa nibs inside, served with lush clotted cream, and two types of jam. What can be better for someone who loves scones? I have to admit this was the first time I’ve made chocolate scones. I’ve made chocolate chip scones before, but those are different, see the recipe for them.
As usual, I’ve used a mix of wholemeal and white flour. The cocoa nibs are organic, while this won’t make any difference taste wise, I do believe is important to buy from sustainable sources where possible. While with everyday veggies it’s more of a matter of affordability, there is a difference when it comes to desserts. I don’t need desserts, so, this means I can make more easily ethical choices. Hence I’m buying only fair-trade cocoa powder and chocolate. Recently I’ve stopped buying biscuits from manufacturers that don’t use sustainable palm. It’s everyone’s decision, but I don’t want a treat to involve deforestation, death of wild animals, and humans working in appalling conditions.
Now let’s get back to the scones. I served them with two types of jam: shop-bought low sugar apricot jam and homemade strawberry jam.
Ingredients for 6 Chocolate Scones:
– 125g self-raising white flour
– 100g self-raising wholemeal flour
– 1 heaped spoon of cocoa powder
– 35g butter at room temperature
– 3 tsp cocoa nibs
– 25g sugar
– strawberry flavouring
– 1 teaspoon baking powder
– 1 egg, beaten
– 110 ml milk
– clotted cream and strawberry jam for serving
Preheat the oven at 200C or 180C is you are using a fan oven.
Mix the flour with the baking powder, cocoa powder and sugar. Toss in the butter cut in cubes. Rub using the hands the butter in the flour until it looks like bread crumbs. Mix the beaten egg with the milk. Pour the mixture over the dry ingredients, but make sure to keep a spoon or so of egg mixture for brushing the scones.
Start to mix with a spoon until it forms a dough. Transfer the dough onto the floured worktop. Knead for a bit. The dough is wetter and it should be ready fast, so don’t knead it for too long.
You can roll the dough and cut the scones with a cutter. I shaped them by hand, weighing each one to make sure they have the same size. Put the scones on a non-stick baking paper. Brush them with the remaining egg mixture, before putting them in the oven. Bake the scones for 12-15 minutes.
Take them out of the oven and leave them to cool for a couple of minutes on a cooling rack. They are now ready to be served.
Have you ever had chocolate scones before? Is it something you’d like to try?