When it comes to making and eating scones my husband is the expert. He was
gifted the National Trust Book of Scones a while ago so for National Cream Tea Day we got baking together. We chose the Chocolate Orange Scone Recipe from Goddard’s House and Garden for a delicious treat. We made a couple of adjustments to the recipe but they were delicious.
Chocolate Orange Scones
Ingredients (makes 8 large scones)
500g self raising flour
90g caster sugar
125g butter, cubed
100g dark chocolate chips or half a Terry’s Chocolate Orange cut into small pieces
180ml milk
1 egg
zest of one orange
1 teaspoon baking powder
Method
Preheat the oven to 180c fan and line a baking tray with non stick paper or mat.
To make our scones we used a food processor, rather than the rubbing in method.
Put the flour, eggs, baking powder and cubed butter into the food processor and blitz until the butter is all broken down and not visible in the crumb. Add in the orange zest and the chocolate and blend together.
Beat the egg into the milk and then gradually add about three quarters of the
milk mixture into the dry ingredients. Mix it a bit slower and the dough should start to come together. When it is a firm consistency and holding together in a ball removed from the food processor onto a floured surface.
Roll out the dough to approx 3cm thickness and using a 7cm cutter stamp out the scones. Gather and re-roll the dough until it is all used up. We made 8 large scones in total. Set the scones on the baking tray and leave to rest for a couple of minutes. Using the remaining milk mixture brush the tops of the
scones with the milk. Just lightly brush them and try not to allow the milk to run down the sides. This stops a good rise.
Place in the oven and bake for approx 15 minutes until risen and golden brown.
The orange smell is amazing.
Allow to cool and enjoy. We had ours with jam clotted cream but slather them with whatever takes your fancy.
