Receta Recipe For Choc Chip Scones
It seems my blog has a small problem. My post for Sunday did not push itself through and my saved post for Choc Chip Scones published in the unedited format. So, this is the one that was meant to be live yesterday! Thank you Mandy for the heads up!
This year for International Scone Week hosted by Celia from Fig Jam And Lime Cordial I have chosen to make Choc Chip Scones using the cocoa nibs I bought a few months back. I used a recipe from Paul Hollywood’s 100 Great Breads and once again I had a few problems with the recipe. I had to add more flour but this might have been due to the fact that I chose to use up the spelt flour I had in my fridge. I was also amazed at how much baking powder the recipe uses but it did not leave a residual taste and so I can only say that yes, you need that much baking powder! The recipe told me to roll out the dough to 5cm and I wonder if being a UK book they meant 5″ which is 2cm. I checked all his scone recipes and they all say 5cm but I chose to roll it out thinner. I also had to bake the scones for longer than in the recipe but this could be all to do with my oven and the flour I used, as each flour reacts a different way. These might not look like ordinary, normal scones on the inside, but they taste and smell and look like scones on the outside.
Choc Chip Scones
Choc Chip Scones
Adapted from Paul Hollywood's 100 Great Breads page 32
Ingredients:
- 350g bread flour, plus extra for dusting
- 200g spelt flour
- 2 eggs, lightly beaten
- 75g caster sugar - I used fructose
- 30g baking powder
- 75g butter
- 230mls milk
- 50g cacao nibs or chocolate chips
- egg wash
Method:
Place the flour, eggs, sugar, baking powder, butter and milk into a stand mixer bowl
Beat on a low speed for 2 minutes
Mix in the cacao nibs by hand
Turn the dough out onto a lightly floured surface
Roll out to 2cm thick and cut rounds using a cutter or glass
Place these onto a lined baking tray
Brush the tops with egg wash and place into the fridge for 30 minutes
Preheat the oven to 220° Celsius
Brush the tops with egg wash taking care not to let it dribble down the sides
Bake for 20 minutes
Cool on a wire rack and serve warm
2.5
http://tandysinclair.com/choc-chip-scones/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
International Scone Week 2014
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.