I like mixing old and new ideas when it comes to recipes, and today’s recipe is definitely in that vein. One of the most popular home-baked treats during my childhood in Yorkshire, England was a scone. Served freshly baked and warm, I would take a scone, cut it in two and spread butter and strawberry jam on each half. Simply delicious!
It seems, however, that not everyone has experienced the delights of a good scone – an American friend had no idea what I was talking about recently when I waxed lyrical about the subject! So let me share with you a few scone facts AND my delicious chocolate and walnut scone recipe.
Scones originated in Scotland but over the years have become a ‘staple’ food served in tea rooms and restaurants all over the UK. With humble origins as a basic oat cake, the scone is now something quite different. Today scones come in all kinds of variations with different flours being used and different extras such as sultanas, cherries, nuts or cheese. For more about scones read the Wikipedia scone page.
The scone recipe I would like to share with you today uses some basic traditional ingredients but also has a modern twist – the addition of chocolate. For the same reason that choc chip ice cream became popular, I think scones with chocolate are an undiscovered treasure.
How To Make Chocolate Scones (makes 9 scones)
5 tablespoons cold butter, diced
1 tablespoon caster sugar (superfine sugar)
8 ounces self-rising flour + a little spare for rolling out the dough
5 fluid ounces whole milk
1 1/2 ounces chocolate chips
1 ounce chopped walnuts
Mix into this the sugar and then the chocolate chips and chopped walnuts.
Stir in the milk, making sure all the flour is mixed in well until you get a soft dough.
Spread the bit of flour onto a suitable clean work surface and roll out the dough. Aim for a size of about 6 inches by 6 inches and with a thickness of about 3/4 inch.
Cut the dough with a sharp knife into 9 squares and place onto a greased baking tray. Make sure the scones are spaced well apart.
Bake in the oven, preheated to 425°F (220°C) for about 10-12 minutes until you see they are golden brown.
Serve whilst still warm with a side dish of butter, your favourite jam and a pot of rich thick cream to spread onto the scone halves.
Tip: A scone makes for a great daytime snack. Filling and tasty – but more than one might put you off your evening meal!