Scones are something of a regular feature of Sunday afternoons in Cake and Calico world, alternating with pancakes. TMOMD told me once that fruit scones fresh from the oven were his idea of paradise (or words to that effect) and I clasped the notion to my bosom for many years, always making scones with plenty of raisins or other fruity goodness in them. Since our Small Boy joined the fray, it has become a bit more tricky. He is not a raisin fan, at least not of baked raisins. I think it is because they can be quite chewy and caramelised once they have had direct contact with the heat of the oven. Ironically, that is exactly what TMOMD likes about them.
So now we have to compromise, particularly since Small Boy loves helping make scones, and I love encouraging him to get involved. When plain scones are forthcoming, TMOMD pouts. When fruity ones are mooted, Small Boy pouts. Men! Personally, I love them all. (Both males and scones.)
We had a compromise day today. We put chocolate chips in the scones. I may have to instate a new law that says all scones henceforward must be chocolatey. They were amazing, and both boy and man were happy. Result!
- 225g self raising flour
- 1/4 teaspoonful baking powder
- 1 tablespoonful caster sugar
- A pinch of salt
- 75g unsalted butter (cold and cubed)
- An egg, lightly whisked
- A splash of milk
- 100g chocolate chips
- Sift together the flour, baking powder, salt and sugar into a large bowl.
- Add the butter and rub in with fingers until the mixture resembles breadcrumbs.
- Add the chocolate chips.
- Add the egg and milk and mix well with a metal spoon until the mixture becomes a thick, sticky dough.
- Turn the dough out onto a well floured surface and knead lightly for 2 to 3 minutes, until the dough begins to feel springy .
- Flatten the dough by hand to approximately 2.5 cm thickness.
- Cut out the scones to the desired shape. (I used a fairly small cutter and got 12 scones.)
- Place the cut dough on to a greased baking tray, leaving at least 2cm between each.
- Bake in a moderately hot oven (about 190 degrees) for 10 - 12 minutes.
- Remove from the oven when scones are golden on top.
- Allow to cool slightly before serving with butter.
- These scones are delicious on the day of baking and are best eaten fresh.
- Freeze any you want to keep for longer - they don't take long to defrost.