Haigh’s Chocolate Chip Scones
EASY 16SERVES 20MIN PREP 10-15MIN COOKING
- 3 cups (450g) self-raising flour
- 2 teaspoons baking powder
- ¼ teaspoon salt flakes
- ¼ cup (55g) caster sugar
- 80g chilled unsalted butter, diced
- 100g Haigh’s Dark Chocolate Pastilles,
- 1 ¼ cup (310ml) buttermilk
- 1 ½ teaspoons vanilla bean paste
- 1 teaspoon lemon zest
Whipped marmalade butter
- 200g unsalted butter, softened
- ½ cup (170g) orange marmalade
- 1/8 teaspoon ground nutmeg
- Preheat oven to 220°C (200°C fan-forced). Line a baking tray with
- Place flour, baking powder, salt flakes and sugar together in a food
processor, pulsing until well combined.
- Add butter, pulsing until mixture resembles coarse breadcrumbs.
Place into a large mixing bowl with chocolate, stirring until combined.
- In a small jug, combine buttermilk, vanilla and zest, stirring until
combined. Pour over flour mixture, using a butter knife to stir, until
mixture comes together as a soft dough.
- Turn dough onto a clean lightly floured surface, kneading gently until
smooth. Roll dough to a thickness of 2cm and cut into 16 rounds,
using a 6cm round cutter. Re-roll offcuts and cut into rounds.
- Place scones on prepared baking tray. Brush tops with extra
buttermilk and bake in preheated oven for 10-15 minutes or until
risen and tops are golden. Place on a wire rack to cool slightly.
- For the whipped marmalade butter, beat butter with electric beaters
until pale and fluffy. Add marmalade and nutmeg, beating until well
- Serve scones with whipped marmalade butter.