It seems my blog has a small problem. My post for Sunday did not push itself through and my saved post for Choc Chip Scones published in the unedited format. So, this recipe for Choc Chip Scones is the one that was meant to be live yesterday! Thank you Mandy for the heads up!
This year for International Scone Week hosted by Celia from Fig Jam And Lime Cordial I have chosen to make Choc Chip Scones using the cocoa nibs I bought a few months back. I used a recipe from Paul Hollywood’s 100 Great Breads and once again I had a few problems with the recipe. Firstly, I had to add more flour, but this might have been due to the fact that I chose to use up the spelt flour I had in my fridge. I was also amazed at how much baking powder the recipe uses but it did not leave a residual taste and so I can only say that yes, you need that much baking powder! The recipe told me to roll out the dough to 5cm (and as Tanya pointed out, 5″ is not 2cm as I had in the original post!). I checked all his scone recipes and they all say 5cm but I chose to roll it out thinner. I also had to bake the scones for longer than in the recipe but this could be all to do with my oven and the flour I used, as each flour reacts a different way. These might not look like ordinary, normal scones on the inside, but they taste and smell and look like scones on the outside.
Choc Chip Scones
Ingredients
- 350 g bread flour, plus extra for dusting
- 200 g spelt flour
- 2 eggs, lightly beaten
- 75 g fructose
- 30 g baking powder
- 75 g butter
- 230 mls milk
- 50 g cacao nibs or chocolate chips
- egg wash
Method
- Place the flour, eggs, fructose, baking powder, butter and milk into a stand mixer bowl
- Beat on a low speed for 2 minutes
- Mix in the cacao nibs by hand
- Turn the dough out onto a lightly floured surface
- Roll out to 2cm thick and cut rounds using a cutter or glass
- Place these onto a lined baking tray
- Brush the tops with egg wash and place into the fridge for 30 minutes
- Preheat the oven to 220° Celsius
- Brush the tops with egg wash taking care not to let it dribble down the sides
- Bake for 20 minutes
- Cool on a wire rack and serve warm
Click on the links for conversions and notes.
What I blogged:
- one year ago – Artichokes
- two years ago – Interview with Magda van Wyk
- three years ago – Red Pepper And Red Tomato Sauce
- four years ago – Chicken Stuffed With Mushrooms
Recipes that use large quantities of baking powder always leaves a horrible feeling in my mouth – good to hear this one doesn’t.
Have a super day and hope you have sorted all your blog bug problems.
🙂 Mandy xo
All sorted Mandy 🙂
Being Choc Chip Uru, I need to try these scones 😀
Fantastic recipe and I hope your problem is fixed soon!
Cheers
Choc Chip Uru
Thanks Uru, all fixed 🙂
Hi Tandy, there are so many different scones out there this week. I have never heard of choc chip scones.
I wanted to do something different this year 🙂
They look good – I have that book now too! 5 inches is about 20cm,did you mean 1 inch?
Seriously Tanya, I must be having a blonde moment! Thank you 🙂
Hi Tandy, your scones look wonderful, just wanted to verify that you used spelt four and regular flour both right?
Hi Tandy, your scones look wonderful, was wondering what kind of flavor the spelt flour added to the scones, looking to buy spelt myself?
I used both Cheri, and just regular spelt flour that we get here. It has a slightly nutty brown colour 🙂
I love how your scones rose very tall. They look delicious and the chocolate chip variety sounds tasty.
Thank you Cindy 🙂
OOO, those look delicious! Love how deeply browned the tops are, and how fluffy the insides are 🙂
Thank you Joyti 🙂
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Dear Immanuel, many thanks for the offer but at present I will decline as I do not want to dilute my content across the web too much. Regards Tandy
Beautiful Tandy! Chocolate chips would have been lovely, but they must have had a gorgeous deep flavour with the nibs! x
We don’t get sugar free choc chips here so the nibs seemed a good option for me 🙂
Yum anything with chocolate is good! Thanks for sharing! Liz x
My pleasure Liz 🙂
these look great & scones are one of my favorite tea time treats
Mine too 🙂
Good on you Tandy for trying something different. I have some cacao nibs i need to use up.
Hope you give this a try Christine 🙂
G’day! Who doesn’t LOVE choc chips in scones! YUM!
Thanks for sharing as part of Celia’s International Scone Week too!
Cheers! Joanne
Thanks Joanne 🙂
I made these tasty beauties but used white & wholemeal spelt flour in these!
I loved them so much & so did my mom & dad! So thanks agin to the culinary creator! 😉 xxx
So glad you all enjoyed them Sophie 🙂
Mmm chocolate chip scones! They look like they’d be great paired with some jam!
They were perfect with jam Kelly 🙂
Ohhhhh…. I am having friends over for brunch on Sunday, these little beauties will work a treat. Actually, I love scones, like I have a serious addiction to them, will travel hours for a good scone, so it wouldnt matter what meal I was eating, Id work them into the menu. #tryingthese
Let me know how they work out Anna 🙂