In some countries of the world, chocolate chips are sold in teardrop shapes. These would have been perfect for my chocolate chip scones as many tears were shed this past Sunday.
This weekend I had to take comfort in chocolate in the form of these chocolate chip scones. In February 2013 we adopted a Jack Russell rescue dog from our local animal welfare. She had spent the month in the kennels and had not done well in them. I collected her on the 27th from the local Vet where she had been spayed. She was really ill and for the first two days spent the entire time in her basket. Misty got better but suffered terribly from eczema. This led to her being very irritable and our Vet did not want to put her on cortisone. Even though most of the time she was a loving dog, every now and then she would attack our other Jack Russell. Molly is tiny and always came off second best. Eventually we got her onto the cortisone and she was a changed dog.
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She was friendly and playful and her hair finally started growing back. But she did not stop fighting. Two weeks ago our Boxer was at the sharp end of her teeth and Misty ended up with a huge slash in her neck. Dave and I had discussed our options prior to this with what to do with her. On Sunday morning she attacked Molly. It was so bad that both dogs were pink instead of white. My cottage floor was covered in blood. We were left with no choice but surrender her back to animal welfare. No matter how cruel that sounds it was for the best. I have been living in fear of coming home to find a dead dog. My heart broke as I said goodbye, and I hope someone offers her the home she needs. One where she will be the only dog and treated with love.
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Chocolate Chip Scones
- 500 g self- raising flour, sifted, plus extra for dusting *
- 1 pinch fine salt
- 45 g butter, cubed
- 85 g salted dark chocolate, roughly chopped
- 375 mls buttermilk
- Milk for glazing
- Place the flour and the salt into a large mixing bowl
- Drop the butter into the flour and rub in using your fingertips
- Add the chocolate and the buttermilk and mix in using a butter knife
- When a soft dough has formed turn out onto a lightly floured surface
- Flatten to 2cm and cut out the scones
- Place onto a lined baking tray
- Glaze the top with milk and put into the fridge for 30 minutes
- Preheat the oven to 200° Celsius
- Take the scones out of the fridge, glaze the tops again and bake for 20 minutes
- Remove from the oven and leave to cool slightly on a wire rack before serving