Hi Every one!

Finally I baked in this heat and humidity but then again I did not make anything elaborate but it was interesting and inviting, as I baked the scones. Scone, pronounced Scon as in ‘ON’. is traditionally a British small, rich, biscuit like pastry or quick bread, made by using baking powder as a leavening agent, sometimes baked on a griddle.

Traditionally they were made the size of a medium plate but these days, in the modern kitchen small sized scones are baked. These are served warm, slit in horizontally and layered with butter. These make an ideal breakfast item along with milk or tea.

I have posted a Savory Scallion Mushroom Cilantro Scone recipe ages back but today's version is lightly sweet. Scones are normally made thick but I made a slightly thinner version this time. This scone needs very few ingredients. The kid loved them and finished the entire batch and asked me to bake more.

Sending it to my event ‘Only’ Cooking with Chocolate. Also, reposting Chocolate Muesli Bar and Oats Choco Fudge for the event.

Chocolate Scone

Preparation Time:10mins

Baking Time:10-12mins

Cooling Time:10mins

Ingredients

10oz Self raising Flour

2-1/2oz Butter at room temperature

2oz chocolate chips

about 75-100ml milk

1tbsp caster sugar

Method

Arrange all the properly measured ingredients together for use.

Take the self raising flour in a bowl and add the butter.

Mix using finger tips, rubbing the butter into the flour to get a crumbly texture.

Add caster sugar and chocolate chips and mix.

Add milk gradually and without over mixing and over kneading, make a dough.

Take dough on the platform and using APF roll a disc of 1/2” to 1” thickness.

Score the disc into 9 parts and cut.

Place on a greased plate. Apply milk wash.

Bake in a preheated oven at 220C for 10-12mins, till golden in color. Cool for 10mins.

Serve warm.

 Sending it to I love baking #4 hosted by Tickling Palates.

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