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Easy Chocolate Chunks Scones

  Rating 0.0

Prep

10 mins

Bake

20 mins

Serves

3 to 5

Difficulty

Medium

About

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.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Step 1

Preheat the oven to 200C.

Step 2

In a bowl mix together all the dry ingredients.

Step 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.

Step 4

Chop chocolate of your choice into small chunks and add it to the bowl.

Step 5

Mix sour cream, milk and one egg together, add it to your dry ingredients and knead until you have a shaggy dough.

Step 6

You want everything to stick together without dry patches but avoid over kneading.

Step 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!

Step 8

Bake at 200 C for 20min or until nicely golden.

Step 9

They are best eaten on the same day but feel free to reheat them in the next few days.

TOP TIP

They are good for freezing too! Serve with butter or clotted cream, jam of your choice or just on it’s own with a cup of tea!

Ingredients – 9 items

Serving

1

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

60 g
Flour

Self raising flour

400 g
Milk

Whole milk

cold

110 ml

Sour cream

or Greek yogurt

1 tbsp
Butter

Cold Butter

100 g
Eggs

Egg

and egg wash (cold)

1
Vanilla

Vanilla paste

1 tsp
Salt-table

Salt

1/4 tsp
Chocolate

Dark chocolate

100 g

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