Double Chocolate Scones

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You don’t need a weekend to have a lavish breakfast loaded with baked goodies and you definitely don’t need a holiday to indulge guilt free. Everyday is another day to rejoice and enjoy everything that you eat (but yes, moderation is the key!). Off late I have been having a quest for sumptuous scones and what better than to bake chocolate scones on #WorldChocolateDay.

While I was baking these, a friend asked me what exactly is a scone. To which I replied, it is a quick bread or probably a quick cake or a quick biscuit. I guess you understood what I was hinting towards. It is a bit of everything which you can make in no time and its oh so good!

These scones are everything a perfect scone should be – tender, moist, fluffy, flaky and packed with white chocolate chips and dark chocolate chunks. It’s not perfect in shape like the ones you get in some cafe, but it’s slightly more rustic. A perfect tasty treat to enjoy your breakfast or your evening tea party!

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RECIPE

INGREDIENTS: (Makes 8 scones)

  • 240 grams flour + extra for dusting
  • 25 grams Dutch processed unsweetened cocoa powder
  • 100 grams granulated white sugar
  • 150 ml whole milk
  • 80 grams unsalted butter, cold and cut into cubes
  • 2 large egg, room temperature and lightly beaten in separate bowls
  • 2.5 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp orange zest (optional)
  • 1/3 cup dark chocolate chunks
  • 1/4 cup white chocolate chips
  • pinch of salt

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METHOD:

  • Preheat the oven to 160 C for atleast 15 minutes. Meanwhile line a baking sheet with parchment paper and keep aside.
  • In a bowl whisk 1 egg lightly. Add milk and vanilla extract, whisk it and keep aside.
  • Take a bowl, add flour, sugar, cocoa powder, baking powder and orange zest and whisk it slightly. Now add the cold cubed butter and using a pastry blender or 2 forks, cut the butter into the flour until crumbs are formed of the mixture.
  • Add the milk mixture into the flour mixture and fold in until the ingredients are just combined.
  • Add the chocolate chips and chocolate chunks and fold in until evenly distributed.
  • Lightly flour the kitchen top and transfer the scone dough and knead it a few times. Make sure not to over knead it. the dough should look slightly rustic.
  • Take a rolling pin and roll out the dough into a circle with 8-9 inch diameter.
  • Take a knife or cutter and cut the dough into 8 even sized triangles.
  • Transfer each triangle to the baking sheet. Brush it with a lightly beaten egg and bake the scone for 15 – 18 minutes, until a tooth pick inserted comes out clean.
  • Once done, transfer it to a wire rack and allow it to cool and you can serve it just as is or with whipped cream.

It’s Happy World Chocolate Day so time to bake and enjoy!

 

Orange Glaze Cream Scones with Blackcurrant Jam

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Kick starting this New Years the sweet way, the British way with scrumptious Orange Glaze Cream Scones with Blackcurrant Jam. These scones are as welcome on the breakfast table as they are on the teatime table. The aroma of the spices and fresh orange is so enticing that you will reach out to have a second helping of these scones.

I devour scones since they are so simple to make yet so delicious! I ended up making these scones one fine evening when I returned from work and got an itch to bake something apart from the usual cupcakes and cakes. In no time the scones were ready and I couldn’t resist myself and ended up having a couple of them. Right out of the oven – so warm, so comforting! They are mildly sweet, buttery flavored with infusion of warm spices. The buttery earthy flavor with a crisp exterior and fluffy interior is what you can expect of these scones. The orange glaze is not to be missed, since its just too perfect to go with these scones. The black currant jam adds the perfect sweetness-tartness to the scones while you have it with your cuppa.

So if you haven’t started baking this New Year, this is the perfect recipe to start your baking spree and surprise your friends and family.

RECIPE

INGREDIENTS: (Makes 12 round scones)

For the scones:

  • 260 grams all purpose flour
  • 55 grams of granulated white sugar
  • 12 grams baking powder
  • 120 ml full fat milk
  • 80 grams unsalted butter, cold and cut into small cubes
  • 2 egg, lightly beaten (keep each egg in separate bowls)
  • 1/4 tsp orange zest
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the glaze and filling:

  • 2 tbsp fresh orange juice
  • 1/2 cup icing sugar
  • 1/4 tsp orange zest (optional)
  • 3/4 cup blackcurrant jam ( I used Hartley’s blackcurrant jam)

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METHOD:

  • Preheat the oven to 180 C for atleast 15 minutes. Line the baking sheet with parchment paper and keep aside
  • Meanwhile, mix all purpose flour, sugar baking powder, salt and keep aside.
  • Add the cold cut butter and blend in the flour mixture using a pastry blender or your finger tips.
  • Once the mixture looks like coarse crumbs, keep it aside.
  • In another bowl, mix milk and  1 egg and lightly beat it.
  • Now add the milk-egg mixture to the flour-butter mixture along with cinnamon and orange zest and fold it gently with a spatula until just combined. Do not over mix it.
  • Slightly flour the surface and knead the dough a little and pat it to form a 7 – 8 inch disc shape. Using a round cookie cutter, cut the dough and place each scone dough into the baking sheet.
  • Now take a pastry brush and brush the top of the scones with the lightly beaten egg to get a good color.
     
  • Bake it for 15-17 minutes or until a tooth pick inserted comes out clean. Allow it to cool on the wire rack for a while once its completed baking.
  • Meanwhile whisk orange juice, orange zest and icing sugar until its well combined.
  • To assemble the scones, take each scone and cut it horizontally into equal halves. Take a tablespoon of blackcurrant jam and spread it evenly on the scone. Place the other half on top and garnish generously with orange glaze.
  • Serve immediately!

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Happy January, happy eating!