Easy Chocolate Chunks Scones

Tender and just sweet enough, these pantry-friendly scones are a great recipe to make with children during school holidays. No complicated shaping and re-rolling the dough, simply cut into triangles and bake.

Prep Time
Bake Time
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  • 60g Tate & Lyle Pure Cane Caster Sugar
  • 400g self-raising flour
  • 110ml cold whole milk
  • 1tbsp sour cream or greek yogurt
  • 100g cold butter
  • 1 cold egg and egg wash
  • 1tsp vanilla paste
  • ¼tsp salt
  • 100g dark chocolate
  1. Preheat the oven to 200C.
  2. In a bowl mix together all the dry ingredients.
  3. Cut your cold butter into small cubes and then rub it in flour as quickly as possible. You don’t want it to melt.
  4. Chop chocolate of your choice into small chunks and add it to the bowl.
  5. Mix sour cream, milk and one egg together, add it to your dry ingredients and knead until you have a shaggy dough.
  6. You want everything to stick together without dry patches but avoid over kneading.
  7. Transfer your dough onto the working station, pat into a thick disc and cut into 8 triangles. Transfer to a baking tray covered with a baking paper, brush with egg wash and transfer to the fridge for 20min if you have time before baking!
  8. Bake at 200 C for 20min or until nicely golden.
  9. They are best eaten on the same day but feel free to reheat them in the next few days.