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
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!!!
I have tried this recipe a half a dozen times and have had great results each time and a very happy Michael 😀
Rising Agent
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.
Bread Flour
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.
Chocolate Chips
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 😀
Chocolate Chip Scones
Ingredients
- 500 grams strong white bread flour ((3 and 1/4 cups))
- 80 grams softened unsalted butter ((1/3 cup and 1/2 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))
Instructions
- 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 1/4 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 1/4 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 1/2 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 1/2 inch (6 and 1/2 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.
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Wow, these look super delicious but then I read dark chocolate chips and cream which took it over the top! While these won’t be good for the diet, I could so eat one now for breakfast and be insanely happy for the rest of the day.
Hi Corinna, thank you so much. No they aren’t too good for the diet but you need a treat now and again!
i love scones too…tried baking them once & they came out like bready. These look awesome thanks for tips. I have some bread flour that needs using…think i just found how to use it up! Thanks
I hope you have success it’s taken me a long time to find a recipe I’m happy with 🙂
Your scones look so airy and delicious. I’ve been dying for one with some jam on it. I’m definitely taking notes on the tips that you’ve shared. Thank you. 😀
Hi Miranda thank you 🙂 it’s taken me a long time to crack a basic recipe but it was worth it.
I love making scones at home – they are my favorite breakfast treat! These look great!
Hi Ashley thank you, I am hoping to become a bit more adventurous now I have cracked a basic recipe!
I have made so many different kinds of scones, but never chocolate chip (for some reason..) This looks so good!
Thank you they work really well with chocolate chips I know you’ll love them 🙂
These look perfect – I will try and chaff my scone dough next time!
Hi Corina I had no idea about this technique either till I saw Paul Hollywood live but I have to say it works ! 😀
These scones look perfect Emma! These are such great tips and I love how soft and fluffy these look. Wish I had some of your gorgeous scones for my breakfast this morning 🙂
Hi Kelly thank you so much they made a lovely breakfast treat 😀 have a great weekend!