I think my love of scones started a few years back when Mr Metal Baking and I were young and fit and used to go on long-distance hikes on our holidays. My favourite part of the walk used to be the bit when we'd stumble upon a National Trust tearoom mid-hike and reward ourselves with a pot of tea and a scone. I defy you to tell me there is anything more satisfying than this!
These scones are just so flavoursome that I personally don't think you need to add jam and cream (or cream and jam...) - they are simply perfect just on their own. But best eaten on the day of baking.
For this recipe you will need two lined baking trays. Pre-heat your oven to 200ºC fan.
Ingredients:
450g Plain Flour
Pinch of Salt
80g Caster Sugar
15g Baking Powder
80g Unsalted Butter
1 Orange (zest only)
100g Dark Chocolate (chopped)
150g Buttermilk (or 150ml milk with juice of 1/2 lemon)
150g Creme Fraiche
To glaze:
Egg Yolk mixed with a 1 tbsp of Creme Fraiche
How I make my Chocolate and Orange Scones:
1. Put the flour, salt, sugar and baking powder in a bowl and mix together.
2. Add the butter and rub it into the flour mixture until it resembles a breadcrumb consistency.
3. Add the orange zest, then the chocolate and mix well.
4. Add the buttermilk and creme fraiche and incorporate using a spoon in a figure of 8. Don't over mix but do make sure all the ingredients are well mixed. Use your hands to bring it all together if you need to.
5. Cover your bowl with a tea towel and let the mixture rest for 30 minutes.
6. Flour your work surface and pat the dough in a fat round disc. You want it to be about 4cm thick throughout.
7. Cut the disc into wedges - you should be able to get 8 large wedges.
8. Glaze each wedge with the yolk/creme fraiche mixture and place on a baking tray and into the pre-heated oven for 15-17 minutes or until golden brown.
9. These scones go really well with a cup of tea!
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