Choc Chip Scones For #ISW2014

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. 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
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Choc Chip Scones

Recipe Category: Baking
All Rights Reserved: Adapted from Paul Hollywood's 100 Great Breads page 32

Ingredients

  • 350 g bread flour plus extra for dusting
  • 200 g spelt flour
  • 2 eggs lightly beaten
  • 75 g caster sugar - I used 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, sugar, 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.

International Scone Week 2014

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