There's nothing I love more than a coffee or hot chocolate with a little treat on a cosy Autumn day. When the wind is blowing, the skies are grey and the rain is falling what better use of your time than to pick up a book, do some art, or listen to some music while eating one of these delicious little scones.
As soon as I tried one of these perfectly soft and spiced scones with pockets of chocolate and dates I just knew that the recipe needed sharing!
With cinnamon and nutmeg these little gems are sure to be a hit with their super autumnal taste...
For the basic recipe (I made 15 small scones) you will need:
250g plain flour
30g sugar (idea: swap with a small amount of salt to make savoury scones)
2 tsp baking powder
1 egg
150g yogurt (I used Greek)
50g butter (all I had was Lurpack and they still turned out great!)
The magical autumn flavours (haha):
1 tsp vanilla extract
1 tsp nutmeg
1 tsp cinnamon
50g dates (cut into small chunks)
50g dark chocolate (cut into small chunks) extra to decorate
white chocolate (to drizzle)
Preheat oven to 180℃/160℃ fan oven/350℉/gas 4
Line tray with baking paper
1- In a bowl combine flour, sugar (if making sweet scones), baking powder, nutmeg (if using), and cinnamon (if using). Mix with the butter until a fine crumbly texture has been achieved.
2- In a separate bowl, mix the egg, yogurt, and vanilla (if making sweet scones), until smooth. Create a well in the dry ingredients, pouring in the yogurt mixture, while leaving a small amount still in the bowl.
3- Use a fork to combine the wet and dry ingredients to form a stiff dough, I ended up having to use a splash of milk to fully combine the mixtures. At this stage you can add the chocolate chunks and dates or whatever toppings you have chosen. I quite love adding grated cheese for savoury scones, and I can imagine onions would be nice as well!
4- Transfer the dough to a floured surface, flattening to around an inch, using a cookie cutter to punch out the circles.
5- Place the scones on a tray, brushing the (tops only) with the leftover yogurt mixture. Bake in the over for around 12-15 minutes.
6- Once out of the oven leave to cool for 5 minutes before transferring the baking paper sheet -with scones, to a wire rack.
7- Place some white chocolate in bowl in the microwave for 2 minutes, stirring regularly until fully melted. Use a spoon to drizzle over the scones before grating extra dark chocolate over the top.
8- Serve warm, (my favourite), or leave to fully cool before enjoying these little masterpieces.
I hope that this has been a helpful blog post and has given you a bit of Autumn baking inspiration! I have certainly enjoyed creating this...
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