It’s very difficult to create new flavour combinations for scones. This set of three work so well together that someone, somewhere must have made something similar. All I can say to them is, “Well done, good choice.” But to you, my friend, I say, “This version is lovely, light and tasty. Give it a try.”
Makes: 15 – 16 (5cm cutter) or about 12 (7cm)
Level: Easy
Equipment: No need for any electric mixers, it’s a wooden spoon and bowl type of bake.
Time: Just under an hour, not including any time in the fridge or cooling after baking.
Calories: For 15 scones it’s around 250 per scone, but this is only an estimate based on the ingredients; I haven’t scientifically measured it.
Ingredients:
- 500g self-raising flour
- 1 tsp baking powder
- Pinch of salt
- 90g caster sugar
- 125g butter, cubed
- 100g chocolate, chopped (reserve a small amount for decorating the tops)
- 100g blanched hazelnuts, chopped (as above)
- Grated zest of a large orange
- 1 egg in the mixture + half an egg or less for the glaze
- 200ml – 225ml buttermilk + approx. 10ml for glazing (You could use milk instead.)
- 1 tsp orange extract (optional)
- 1 – 2 tbsp marmalade (optional, in case you prefer an alternative glaze)
Method:
1. Line two baking sheets with baking paper*1. Either preheat oven now or later, while the scones are resting in the fridge – 190C/ Fan 170C/ 375F/ Gas 5.
*1 I used to dab butter on my baking sheets to keep the parchment in place, but now I simply drizzle a few drops of tap water on them before placing the baking parchment. The parchment stays in place well and it’s a cleaner, cheaper method.
2. Sift the flour and baking powder into a large mixing bowl. Stir in the salt and sugar then rub in the butter until the mixture resembles fine breadcrumbs.
3. Stir in the chocolate, nuts & orange zest. (Reserve some to decorate the tops later.)
4. In a small bowl, beat the egg with the buttermilk. Stir in the orange extract, if using. Pour most of the liquid into the flour mixture and work it gently but quickly to become a soft dough. Add more liquid if necessary.
5. Turn out onto a lightly floured surface, knead briefly to bring it together, then roll out to about 3cm thickness. Stamp out circles using a round cutter (5cm – 7cm). Place them on the baking sheets. Mix the reserved buttermilk with the remaining egg then brush the tops and add the reserved nuts and chocolate (you could grate a small square of chocolate over the scones.). If time allows, place in fridge for 20 minutes to rest the dough.
6. Bake the scones for about 20 minutes. Cool on a wire rack.
7. (Optional alternative glaze) While the baked scones are still hot, warm the marmalade and sieve it into a dish then brush this over the scones. Place on a wire rack to cool.
Retired Bloke on Food n stuff 