Finally! Time for something a little sweet up in here.
If you’ve browsed through this blog before you might have thought I was a savoury only kinda gal. In reality I have a dangerously huge sweet tooth. Avoiding the biscuit tin at work and my incredibly well-stocked chocolate cupboard (yes, I have an actual chocolate cupboard, and entire cupboard full of chocolate) at home is a daily battle. I’ve conceded that it’s just unrealistic to deprive myself of the good stuff. Butter, sugar, chocolate, pastry I mean c’mon! That’s just another kind of delicious I’m not willing to live my life without.
On that note let’s talk about scones, the quintessentially British tea time treat. Light, crumbly, buttery scones, smothered in jam and clotted cream if you’re a traditionalist, or studded with chocolate chunks and pecans if you’re me. Probably the first thing I was taught how to bake in home economics at school, I can’t remember how they turned out but I’m assuming 10 year old me didn’t do that great a job at cutting butter into flour with chubby, warm hands. Luckily 24 year old me has permanently cold hands which helps.
The results are well worth the sticky fingers, and the proof is in the scone. These bad boys are light, oh-so-buttery and mega addictive. Plus it’s a 30 minute job so no complaints!
Chocolate and Pecan Butter Scones
Makes 12 scones
360g all-purpose flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
2 tablespoons caster sugar
Pinch of salt
180g unsalted butter, cold and cut into small cubes
80g chocolate chunks
40g pecans, roughly chopped
1 beaten egg yolk for brushing the scones and a little extra sugar for sprinkling the tops before baking
Icing sugar to serve (optional)
Preheat oven to 200°c and place the rack in the upper third
In a large bowl whisk together the flour, salt, bicarbonate of soda, baking powder and sugar. Add the cold butter to the flour and cut it in by rubbing together with your fingertips until the mix resembles breadcrumbs and oat flakes.
In a small bowl whisk together the egg and buttermilk and then add to the flour mixture, stirring with a wooden spoon until it comes together as a soft dough. Fold in the chocolate and chopped pecans.
Tip the dough out onto a lightly floured surface and give it a quick knead. Using your hands pat it out to about 1 – 1 1/2 inch thickness, then use a medium-sized scone cutter to make your scones and place on a baking sheet lined with parchment paper.
Brush with the beaten egg yolk and sprinkle with caster sugar, then bake in the oven for around 15 minutes until risen and golden on top.
Remove from the oven and leave to cool if you have enough willpower. Dust with icing sugar to serve.
Recipe adapted from Joy the Baker’s Maple Blueberry Scones