I've always had a bit of trouble with scones, but last year's International Scone Week, galvanised me into action and I decided I was going to get to grips with making light and delicious scones once and for all. The resulting chocolate scones were perhaps not the lightest ever, but they were still at the upper end of the scale of good and tasted delicious.
This is what I did:
- Finely grated 2oz white chocolate (G&B)
- Sieved 8oz flour (2oz wholemeal, 6oz white) into a bowl with 1 tsp cream of tarter and 1/2 tsp of bicarb of soda.
- Added the chocolate and gave a good stir.
- Made a well in the centre and added 1/4 pt of whey.
- Stirred until all incorporated.
- Brought mixture together with my hands handling it as little as possible.
- Rolled it out to about 3/4 " and cut into 9 rounds.
- placed on a lined baking sheet and brushed with whey.
- Baked at 185C for 15 minutes.
Those crossed fingers seemed to do the trick: the scones were delightful, light, but moist with a nice hint of vanilla from the chocolate. They were so simple to make too, not rubbing butter into flour, which for some reason I particularly dislike. They went remarkably well with some of my mother's homemade blackcurrant jam and a good dollop of Cornish clotted cream.