A soft, crumbly scone made with bread flour stuffed with chocolate chips. A perfect pick-me-up treat.
3 and 1/4 cups strong white bread flour
1/3 cup and 1/2 tbsp. softened unsalted butter
3/8 cup dark chocolate chips
2 large eggs
5 tsp. baking powder
1 cup and 2 tsp. milk
Prep your ingredients and then preheat your oven to 425 F 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.