• 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,
    roughly chopped
  • 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


  1. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with
    baking paper.
  2. Place flour, baking powder, salt flakes and sugar together in a food
    processor, pulsing until well combined.
  3. Add butter, pulsing until mixture resembles coarse breadcrumbs.
    Place into a large mixing bowl with chocolate, stirring until combined.
  4. 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.
  5. 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.
  6. 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.
  7. For the whipped marmalade butter, beat butter with electric beaters
    until pale and fluffy. Add marmalade and nutmeg, beating until well
  8. Serve scones with whipped marmalade butter.
  1. Dark Chocolate Pastilles