I have always had a bit of an issue with scones, I love to eat them and so does Michael they are his favourite treat but I have never really been able to make them
I have successfully made blueberry buttermilk scones before, check them out here but I was seriously getting bored with the same recipe. I also had success with a savoury scone recipe of my Mum’s cheese scones though I could never successfully make any another recipe. Then luckily something changed………
Paul Hollywood I hear you say? Yep I went to see the King of British TV Baking recently when he was touring the UK and apart from being a fun show where he showed us 4 of his favourite recipes he also imparted us with loads of baking tips, and one of them was that to make great scones like the ones you have in coffee shops, you need to use strong bread flour, softened butter and chaff the dough!!!Chaff the Dough? Yeah I had no idea either so on returning home I did a little research and thanks to YouTube this is what I discovered; use the edge of your hand to half the dough fold it over give it a 1/4 turn then repeat by folding this way you fully incorporate the flour while adding air to the dough. And it works, trust me it actually works!
I have tried this recipe a half a dozen times and have had great results each time and a very happy Michael
Because I am using strong bread flour in these I knew I would need something to give them a boost and get them to rise, so I added 5 teaspoons of baking powder. I was initially a little worried they would have a slightly chemical after taste but they don’t, there is absolutely no detection of baking powder in the taste.
I have to say Paul Hollywood was right, the bread flour gives them that real coffee shop taste and texture, they are soft and crumbly and really tasty. If you have never tried scones with this type of flour then try it you won’t be disappointed.
As I have mentioned I have made this recipe a half dozen time with various different add in’s and I just loved these chocolate chip scones so much I knew I had to share these ones. I have used dark chocolate chips but I am sure they would work just as well with either milk or white chocolate. And they go brilliantly with a dollop of cream and a thick spread of your favourite jam
- 500 grams strong white bread flour, (3 and ¼ cups)
- 80 grams softened unsalted butter, (1/3 cup and ½ tablespoon)
- 80 grams granulated sugar, (3/8 cup)
- 100 grams dark chocolate chips, (5/8 cup)
- 2 large eggs
- 5 teaspoons Baking powder
- 250 millilitres milk, (1 cup and 2 teaspoons)
- Prep your ingredients and then preheat your oven to 220C / 425F / Gas mark 7 and lightly butter a baking sheet.
- Put 450 grams of the flour in a large mixing bowl. (All the flour minus a heaped ¼ cup) and add the butter and crumble it together until it resembles breadcrumbs.
- Add the sugar, chocolate chips, eggs and baking powder and using a wooden spoon gently turn the mixture.
- Add half the milk and keep gently turning your mixture to fully combine everything.
- Add the rest of the milk a little at a time, you only need enough to bring everything together. You may find you don't need to add all the milk, you want your dough to be soft and wet, remember you still have a little flour to add to dry it out a bit more.
- Sprinkle most of the remaining flour on your work surface and then place your dough on top of it and sprinkle the remaining flour on top of the dough.
- Now you need to lightly chaff the dough, as previously mentioned use the edge of your hand to half the dough fold it over give it a ¼ turn then repeat by folding this way you fully incorporate the flour while adding air to the dough. Do this until all the extra flour has been added, you should only need about half a dozen folds.
- Gently roll or pat out the dough till its 2 and ½ centimetres / 1 inch thick. Relax the dough a little by lifting the edges of it and allowing it to shrink back a bit.
- Cut out your scones using a well floured 2 and ½ inch (6 and ½ centimetres) round cutter, place them on your baking sheet and leave them to rest for a few minutes to help settle the gluten a bit.
- Pop them in you oven for 15 minutes, then take them out and allow them to fully cool down on a wire rack.
- Like most baked good these are best on the day of baking but kept in an airtight tin these will be good for up to 3 days.