Name: Mini double choc-chip scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Chocolate ganache; 100 gram dark chocolate, finely chopped; 1/2 cup (125ml) cream; 3 cup (450g) self-raising flour; 1/3 cup (65g) milk choc bits; 1/3 cup (65g) white choc bits; 1 cup (250ml) lemonade; 1 cup (250ml) pure cream; 1 tablespoon milk, for brushing; thickend cream, to serve (optional)

Mini double choc-chip scones

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Makes 24 Item

Prep

10M

Cook

15M

Total

25M

Ingredients

Chocolate ganache

100 gram dark chocolate, finely chopped

1/2 cup (125ml) cream

3 cup (450g) self-raising flour

1/3 cup (65g) milk choc bits

1/3 cup (65g) white choc bits

1 cup (250ml) lemonade

1 cup (250ml) pure cream

1 tablespoon milk, for brushing

thickend cream, to serve (optional)

Method

1.Preheat oven to 210°C or 190°C fan. Line a baking tray with baking paper.

2.To make chocolate ganache, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch water). Stir for 3-4 mins, until melted and smooth. Remove from heat. Cool slightly. Refrigerate for 30 mins, stirring occasionally, until ganache is thick and glossy.

3.Meanwhile, sift flour into a large bowl and stir in choc bits. Make a well at centre. Mix lemonade and cream together in a jug. Pour into flour mixture and, using a flat-bladed knife, mix gently until just combined. Dough will have a sticky consistency.

4.Turn dough out onto a lightly floured surface. Bring dough together to form a 3cm-thick round. Using a floured 4cm round pastry cutter, cut 24 rounds from dough.

5.Place scones onto prepared tray, just touching side by side. Brush tops with milk. Bake for 10-12 mins, until golden. Serve warm with chocolate ganache and thick cream, if you like.

No choc bits? Use chopped dark and white eating chocolate instead.
Note

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