Choc-Chip Scones

It’s Friday, and I’m trying to hold out until Monday to do the grocery shopping, so I went hunting through my pantry to see what I could make.  And this is what I came up with.  It’s a new twist on an old favourite everybody loves…..Choc-Chip Scones.  To tell you the truth I love my scones plain with jam and cream, or pumpkin scones slathered with butter, so I really only had the kids in mind when I decided to make these.  All I have done is take a Basic Scone recipe and added 3/4 Cup of Milk Chocolate Chips.  How did they go?  Well, there aren’t any left, so I guess I did o.k.  I didn’t mind them either, but they didn’t stick around long enough for me to indulge in more than one.  Darn!

Choc-Chip Scones


3 Cups Self-Raising Flour

80g Butter, chopped

1 – 1 1/4 Cups Milk (start with just 1 Cup, and add the rest if needed)

3/4 Cup Milk Chocolate Chips (or Dark if you prefer)


Preheat your oven to 200C.

Place your flour into a large mixing bowl.

Using your fingertips, rub the butter into the flour until it resembles breadcrumbs.

Add your Chocolate chips and mix through the flour.

Make a well in the centre of the flour mixture and add the milk.

Using a flat-bladed knife, gently stir the milk into the flour until it forms a soft dough.

Add the extra milk if required.

Turn the dough out onto a lightly floured board, and knead gently, but not too much or your scones will be tough.

Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.

Press dough together and cut out remaining 4 rounds.

Place scones onto prepared baking tray, 1cm apart.

Sprinkle tops with a little plain flour.

Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack.

The kids ate them plain like a cake, which is much healthier than the one I slathered with butter.  Guess I will be getting that treadmill out again this weekend.

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