Chocolate Scones

Every time the mention of scones pops up in literature, it makes me smile (and my tummy rumble). Remember those mouthwatering ones that Enid Blyton’s Famous Five devoured, all “running with butter”? Or perhaps you recall the dwarves demolishing rounds of scones during an ‘unexpected party’ at Bilbo Baggins’ house in The Hobbit? Or maybe those “piping-hot, flaky scones…” in Daphne du Maurier’s Rebecca?

Scones for me, are synonymous with sweet comfort and heart-warming delight. With these ones, I’ve added a dash or luxury, in the guise of lovely, scrumptious chocolate, making them perfect for Christmas (or any time of year!).

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RECIPE: Chocolate Scones

FLAVOUR PROFILE: Slightly sweet, light and fluffy with a rich dark chocolate flavour.

GOES GREAT WITH: My Chocolate & Blackberry Spread and a dollop of clotted cream.

NOTES: When brushing the tops of the scones with the reserved egg mix, make sure that the mixture doesn’t dribble down the sides of the scone as this will impede the rising.



  • 175g FLOUR
  • 1 heaped tsp. BAKING POWDER
  • 40g BUTTER, cold, cubed
  • 1 EGG
  • 115g MILK (approx)


  1. Preheat the oven to 210c. In a large mixing bowl, add the FLOUR, COCOA POWDER and BAKING POWDER. Add the BUTTER. With your fingertips, rub the butter through the flour until the mixture resembles breadcrumbs. Stir in the SUGAR.
  2. In a jug, beat the EGG, then add the MILK so that the total amount (of milk and egg) measures 150ml.
  3. Gradually add the EGG MIXTURE (reserving a few tablespoons for later) to the dry ingredients along with the DARK CHOCOLATE CHIPS, stirring until you have a soft dough. Ideally, you want the dough to be quite wet and sticky. This will give you a better rise in your scones.
  4. Now you want to handle the dough as little as possible. Turn it out onto a lightly floured surface. Bring it together and flatten so that it is 2cm thick. Stamp out rounds, using a 5cm cookie cutter, and lift onto a lightly greased baking sheet.
    Gently pull the off-cuts together, knead lightly, roll and cut until all the dough is used up.
  5. Brush the tops with the RESERVED EGG MIXTURE.
  6. Bake for 12 – 15 minutes until risen and golden. Transfer to a wire rack to cool for a few minutes. These are best eaten immediately, but will keep for a couple of days if kept in an air-tight container.
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