Chocolate Chip Scones
I bought some of these at Bakers Delight the other day, for the kids, and they loved them. The down side is that Bakers Delight is about 50km away! So I got to thinking that maybe, just maybe, I could try to make my own! The girls like helping me to cook, and making our own recipe was very appealing to their tastebuds! They are great to pack in the school lunch, as an unexpected surprise, and even the husband likes them too!
What You Need:
- 4 cups self raising flour
- 60g soft butter
- 1 cup milk
- 2/3 cup water
- 1/2 teaspoon vanilla
- 2 tablespoons sugar
- 3 tablespoons cocoa
- 1/2 cup dessicated coconut
- 1/2 cup choc chips
- pinch salt
- milk for glazing
- extra coconut for sprinkling
What You Need To Do:
Preheat the oven to 180 degrees Celcius and spray a flat oven tray with cooking spray and then line with baking paper. This makes life a whole lot easier when the kids take off after the fun stuff is over!
Start by making the usual scone mix, sift the flour with the sugar, salt and the cocoa.
Rub in the butter until it resembles fine breadcrumbs. At this point add the choc chips, remember to have extra on hand as some always have to be taste tested! Add the coconut, and mix so they are both evenly distributed throughout the flour.
Next add the vanilla to the milk and pour into a well in the centre of the flour and use a flat bladed knife to start forming the dough. When this seems too dry to mix any more, add the water. You can always add a little more water if the dough is not coming together.
Turn it out onto a lightly floured surface and knead the dough until it is smooth. It won’t take long and will probably be a little more sticky than ordinary scone dough because of all the extra stuff!
Roll out into a rectangle about 15mm thick and cut into even triangles about 6cm each side. This is not entirely accurate because I used a biscuit cutter for some and made traditional scone shaped ones as well! They both turned out fine but the triangles were more photogenic.
Place them on the baking tray and brush them with the extra milk and sprinkle over the coconut. Cook for 10 minutes or until the chocolatey smell is strong and drawing you to the oven! The coconut should be golden brown and smelling delicious.
Thankyou to Bakers Delight for letting me discover this delicous treat and inspiring us to cook!