Easter tea-time treats

This is a bit different - of course you don't have to wait until Easter!

Chocolate Chip Scones

500g plain flour (1lb 2oz)

1 tsp salt

2 tsps bicarb

4½ tsps cream of tartar

25g cocoa

125g (5oz) unsalted butter

100g of plain chocolate drops – minimum

50% cocoa solids

300ml milk

1 large egg, beaten

5cms/2” fluted cutter

cocoa in a small ramekin to dip the cutter

to prevent sticking plus extra to dust your

working surface

2 baking sheets, lined with baking parchment

Pre-heat oven 200fan/220c/Gas 7

Sift the flour, salt, bicarb, cream of tartar and cocoa into a large mixing bowl. Rub in the butter until you've got breadcrumbs, add the chocolate chips then add the milk – all of it – mix with a round bladed knife, roughly and then tip onto a working surface, dusted with cocoa and knead lightly so that you have a dough. Divide the dough in half, leaving half in the bowl. You can use a rolling pin or your hands to round and flatten until 4cms/1½” deep. Remember to dip your cutter into the ramekin of cocoa before cutting, repeat with the remaining dough.

If you use the size of cutter in the recipe you'll get 24 scones.

Place the scones on the baking parchment, then brush with beaten egg. Bake for 10 minutes until risen and chocolatey brown.

A tip - there's no doubt that what matters are good quality ingredients, plain chocolate and organic cocoa in particular. I always use Green and Black's Organic Cocoa, it never fails. If you're not a fan of plain chocolate you could use 50/50 plain and milk.

It's important that these scones are served warm. They will freeze which might be a good idea of you want “chocolate control” – defrost – which will take a couple of hours at room temperature and then warm in a pre-heated oven (150fan/170c/Gas 3) for 5 minutes, split and serve.

Have a look ...

Easter tea-time treats

This is a bit of fun!

It doesn't really matter that Easter is almost over – the kids are still on holiday so here are a couple of ideas for tea-time treats.

Chocolate Chip Scones

500g plain flour (1lb 2oz)

1 tsp salt

2 tsps bicarb

4½ tsps cream of tartar

25g cocoa

125g (5oz) unsalted butter

100g of plain chocolate drops – minimum

50% cocoa solids

300ml milk

1 large egg, beaten

5cms/2” fluted cutter

cocoa in a small ramekin to dip the cutter

to prevent sticking plus extra to dust your

working surface

2 baking sheets, lined with baking parchment

Pre-heat oven 200fan/220c/Gas 7

Sift the flour, salt, bicarb, cream of tartar and cocoa into a large mixing bowl. Rub in the butter until you've got breadcrumbs, add the chocolate chips then add the milk – all of it – mix with a round bladed knife, roughly and then tip onto a working surface, dusted with cocoa and knead lightly so that you have a dough. Divide the dough in half, leaving half in the bowl. You can use a rolling pin or your hands to round and flatten until 4cms/1½” deep. Remember to dip your cutter into the ramekin of cocoa before cutting, repeat with the remaining dough.

If you use the size of cutter in the recipe you'll get 24 scones.

Place the scones on the baking parchment, then brush with beaten egg. Bake for 10 minutes until risen and chocolatey brown.

A tip - there's no doubt that what matters are good quality ingredients, plain chocolate and organic cocoa in particular. I always use Green and Black's Organic Cocoa, it never fails. If you're not a fan of plain chocolate you could use 50/50 plain and milk.

It's important that these scones are served warm. They will freeze which might be a good idea of you want “chocolate control” – defrost – which will take a couple of hours at room temperature and then warm in a pre-heated oven (150fan/170c/Gas 3) for 5 minutes, split and serve.

Have a look :

a Chocolate Chip Scone

warmed and split with a side of jam and clotted cream

a loaded treat!

A final tip – don't be tempted to add the cocoa to your ingredients without sifting.

Then there's the buns ...

The Chocolate Chip Scones – the testers' verdict

I didn't expect the reaction I received – a resounding thumbs up. My testers have a reputation for being honest – like it or not! What they loved most was that they weren't sweet. It's the balance of a warmed scone with a sweet jam and cream of your choice.

I did “test run” them at home and H loved his unexpected treat although he's not keen on cream so good quality butter and jam hit his spot. There's no doubt that what matters is good quality ingredients, plain chocolate and organic cocoa in particular. I always use Green and Black's Organic Cocoa, it never fails. If you're not a fan of plain chocolate you could use 50/50 plain and milk.

It's important that these scones are served warm. They will freeze which might be a good idea of you want “chocolate control” – defrost – which will take a couple of hours at room temperature and then warm in a pre-heated oven (150fan/170c/Gas 3) for 5 minutes, split and serve.

Have a look :

a Chocolate Chip Scone

warmed and split with a side of jam and clotted cream

a loaded treat!

A final tip – don't be tempted to add the cocoa to your ingredients without sifting!

Next up – the hospital drop for Easter ...

Cheese Scones

Everyone has their own favourite “go to” recipe for scones so it may be a complete waste of time! For those who don't I know that this works for me :

Cheese Scones

500g plain flour (1lb 2oz)

1 tsp salt

2 tsps bicarb

4½ tsps cream of tartar

125g (5oz) unsalted butter

75g (3oz) mature Cheddar cheese, grated

300ml milk

1 large egg, beaten

6.5cms/2½” fluted cutter

flour on the side to dip the cutter

Pre-heat oven 200fan/220c/Gas 7

Sift the flour, salt, bicarb and cream of tartar into a large mixing bowl. Rub in the butter until you've got breadcrumbs, add the grated cheese then add the milk – all of it – mix with a round bladed knife, roughly and then tip onto a floured surface and knead lightly so that you have a dough. It should be 3cms/1¼” thick. Remember to dip your cutter into the flour before cutting.

How many scones you get depends on the size of the cutter you use – using a 6.5cms/2½” fluted cutter you'll get 12 – they are huge. If you're intending to use as part of a Christmas Box/Brown paper package then you might want to consider using a smaller cutter – scaled down they'll look neater when bagged and tagged to go in your Box! 5/2” or 6cms/2¼” approx would be perfect.

Place on a baking sheet, dusted with flour, then brush with beaten egg. Bake for 10 minutes – risen and golden brown.

It might seem an odd contribution to a Christmas Box – all I can say is that if ever I'm asked to cook or bake for a gathering cheese scones are top of the list. Give your family and friends what they love - not what the season dictates - a person can only suffer so many boxes of dates or the orange and lemon slices from yesteryear.

Now for the Hokey-Pokey – chocolate and honeycomb that is to say!