This week I came on to Clever Muffin, clicked on Recipe Index and was puzzled when I couldn’t find this recipe. This recipe, as in the one I’m currently writing, which I’m going to go out and say is game-changing for me. I have an obsession with Bakers Delights baked goods, and when I manage to successfully re-create them it’s a big moment in my life.
But this only helps if I remember to put them on the blog for easy baking access. Especially if I’ve altered the recipe at all.
I blame past-Aimee. She’s not doing me any favours. And these scones, they’re little cocoa-y parcels of goodness. They’re great hot with ice cream (done this), frozen and taken to work (yep), and taken to the park to enjoy with friends (tick).
Now, where was I? Yes, you see, occasionally in life we do things that our future-selves will like us for.
For example, this one time, when I first moved out of home I went out for Friday night drinks, came home and made scrambled eggs and then went to bed (as you do).
I woke up in the morning and realised I was going to have to go clean up past-Aimee’s dishes from the night before. BUT when I went to the kitchen I’d done them already because when I’m tipsy sometimes I’m also a little OCD and clean things. Yay past-Aimee! High-five guys!
And what I’d like past-Aimee to do now, is go and put up some recipes that I’ve been loving and using over and over. So – this one’s for you future-Aimee. You’re welcome.
2 cups all-purpose flour (I’ve substituted wholemeal flour, it makes it chewier but is fine)
1/2 cup unsweetened cocoa powder (that’s important, some cocoa powder has sugar added, don’t use that!)
1/3 cup packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
113 grams (1 stick / 4 ounces) butter cut into ½ inch pieces
1 cup semisweet or bittersweet chocolate chips (I use 70% cocoa if possible)
1 large egg
3/4 cup buttermilk
2 tablespoons Turbinado or granulated sugar
- Preheat the oven to 200C (400F). Line a baking sheet with parchment paper.
- In the bowl of a food processor* pulse together the flour through salt until combined. Add the butter pieces and pulse until coarse crumbs form. Add the chocolate chips and pulse several times just until mixed in.
- In a small bowl, mix the egg with the buttermilk just until combined. Add to the dry ingredients and pulse just until the dough comes together. (Do not over-process.)
- Turn the dough out onto a light floured surface and with floured hands knead a few times. Divide the dough in half and place each half on the prepared baking sheet. Keeping hands floured, shape each piece into a disc, 6 inches in diameter. Using a sharp, straight edged knife, cut each round into 6 wedges, leaving them in place. (You may notice in the photo I cut them into 8, this is only because I can’t count. Don’t do that.)
- Sprinkle the tops with the 2 tablespoons of sugar and bake until firm in the centre when lightly touched, about 20 to 25 minutes. Transfer to a rack and cool slightly before breaking into wedges.
*If you don’t have a food processor mix the dry ingredients together and then use your fingers to mush and mix the butter into it until it’s crumby. Then add the rest of the wet ingredients. I didn’t have a food processor for years and years, there is always a work around! Back in the good ol’ days they didn’t have any of these fancy things and were just fiiiine.
Oh, and if you’re wondering what to do with the rest of that cartoon of buttermilk, try the low fat blueberry, lemon and polenta muffins, buttermilk pancakes or buttermilk cookies. I recommend them all. At once. In your mouth.
Healthy: 290 calores if you make 12, 220 if you make 16. I also make a slightly health conscious version using whole meal flour and muscovado sugar. (Joyce, you know I’m talking to you.)
Makes: 12 scones (or 16 if you count like me)