Chocolate Chip Scones
Chocolate Chip scones are best served warm, with a glass of milk
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Result: makes 8
  • 500g self- raising flour, sifted, plus extra for dusting *
  • A pinch of salt
  • 45g butter, cubed
  • 85g salted dark chocolate, roughly chopped
  • 375mls buttermilk
  • Milk for glazing
  1. Place the flour and the salt into a large mixing bowl
  2. Drop the butter into the flour and rub in using your fingertips
  3. Add the chocolate and the buttermilk and mix in using a butter knife
  4. When a soft dough has formed turn out onto a lightly floured surface
  5. Flatten to 2cm and cut out the scones
  6. Place onto a lined baking tray
  7. Glaze the top with milk and put into the fridge for 30 minutes
  8. Preheat the oven to 200° Celsius
  9. Take the scones out of the fridge, glaze the tops again and bake for 20 minutes
  10. Remove from the oven and leave to cool slightly on a wire rack before serving
My Notes
* to make your own self-raising flour add 10mls baking powder to 150g flour
Recipe by Lavender and Lime at