Chocolate chip scones

This is another recipe poached from the Brown Eyed Baker that I have tested and translated into English.  Unlike cookies you don't want to eat these warm, scones need to be allowed to cool and solidify to be at their best and of course the chocolate needs to reset too.  Like cookies though these are quite nice to pick bits off every now and again.  Mine didn't rise as much as a I expected but they were delicious and at the end of the day that it was what matters the most.  I've put chocolate chips in the ingredients but I always prefer to take a large knife to a chocolate bar or two and make chunks.  Its cheaper and more effective.

CHOCOLATE CHIP SCONES

 

 

• 1lb of plain flour
• 4oz sugar
• 4tsp baking powder
• 1/4 tsp salt
• 12oz chocolate chips
• 600ml double cream (large pot)
• melted butter
• additional sugar

Preheat your oven to 375F/175C/Gas 5
Lightly grease two or three baking trays
Stir together all the dry ingredients in a large bowl
Stir in the cream until all the ingredients are moistened

Turn the mixture out onto a lightly floured surface and knead gently until a soft dough forms
Divide the dough into three equal balls and flatten each ball into a disc about 6" across

Cut the disc into six equal triangles and place them on the greased baking trays leaving a good inch between each one

Brush with melted butter and sprinkle with sugar, I used Demerara

Bake for about 20 minutes or until lightly browned.  Carefully remove to a wire rack to cool and enjoy.