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)
- 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!