Saturday 29 December 2012

More scone variations - Chocolate!

 The last two notes I explained how to make scones, and gave some easy variations. Making scones with a chocolate base is a bit trickier, and can take a bit more fiddling to get them right. I'm still working on perfecting them, so can't give anything resembling measurements yet. They're something I'm still making by look and feel.


Add some unsweetened baking chocolate powder with the dry ingredients when you sift them. Obviously, more chocolate will give a richer chocolate flavor, but you may need to leave out some of the flour so you can balance the wet and dry ingredients. You'll also want to add some extra sugar. Using cream instead of milk in these will make them richer, but also possibly a bit heavier.

Once you have the base, start playing with mix-ins.


  • Chocolate Nut - Nuts are an easy addition. I made a batch with some mixed nuts, (almonds, hazelnuts, walnuts, and brazil nuts) chopped fairly small. Adding a bit of cinnamon was pretty tasty, too. 
  • Chocolate covered strawberry - Add dried strawberries, cut small, with the sugar. Remember that if your strawberries are sweetened, you might not need to add as much sugar.
  • Chocolate Mocha - Add instant coffee and chocolate chips with the sugar.

Have fun!

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