For these scones I have used my family’s favourite nibble – chocolate raisins. I found, because of the large size of the chocolate raisins, I needed to add more in weight so each scone had a respectable amount of the chocolaty goodness.

This recipe will make about 6 x 65mm scones or 4 x 75mm scones

You will need:

• 230g Plain Flour (plus extra for dusting)
• 1tsp Cream of Tartar
• ½ tsp Bicarbonate of Soda
• 30g Caster Sugar
• 60g Butter
• 7 – 8 tbsp Cold Milk
• 100g Chocolate Raisins
• 1 egg beaten for glazing (optional)
• 1tbsp Granulated Sugar for sprinkling (optional)

Method:

• Pre heat the oven to 180 degrees grease baking sheet.
• Sift the flour, cream of tartar and bicarbonate of soda together.
• Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
• Stir in the chocolate raisins until well distributed.
• Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
• You do not want to over handle the dough or it will be become hard and tough.
• Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter.
• Place your scone on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
• Remove any chocolate raisins that have been damaged by the cookie cutter or are on the outside of the scone as the chocolate will melt off and look messy.
• Brush with the beaten egg and sprinkle with sugar.
• Bake for about 10-15mins or golden brown.

These are best on the day of cooking but will keep for 2-3 days in an air tight container.

Perfect served with Jam and Cream or even chocolate spread!