Chocolate Chip Scones

Serve with clotted cream as a treat.

You can’t beat a gossip over a cuppa, so why not tempt friends round to yours with some tasty teatime classics?

Serve these with clotted cream and Fortnum & Mason’s ( irresistible rose petal jelly or Nutella. And make sure you use good-quality chocolate – I love the dark chocolate pearls from The Chocolate Society (0845-230 8899,

Ingredients for 12

• 225g self-raising flour
• 1tbsp caster sugar
• 1tsp baking powder
• 50g butter
• 40g chocolate drops
• 1 egg, beaten
• about 75ml milk, plus a little extra for brushing
• icing sugar, for dusting


1) Put the flour, sugar and baking powder into a bowl and mix thoroughly.

2) Rub in the butter, then fold in the chocolate drops (if you’re using The Chocolate Society pearls, chop them up a little first, as they’re quite big).

3) Next, add the egg and enough milk to make a softish dough. Turn out onto a lightly floured surface and roll out quickly and lightly, until about 2cm thick. Brush the surface of the dough with a little milk, then cut out 12 x 4cm rounds.

4) Transfer to a baking sheet and bake at gas mark 7/220ºC/425ºF for about 8 minutes or until well risen.

5) Cool slightly, then sprinkle with icing sugar.

6) Best served warm while the chocolate is still molten.

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