Ingredients
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3 cups (450g) self-raising flour
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Pinch salt
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100g butter, chilled, chopped
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1/3 cup (70g) brown sugar
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1/2 cup (95g) NESTLÉ BAKERS' CHOICE Milk CHOC BITS
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1/3 (50g) craisins (dried cranberries), chopped
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1 cup (250ml) milk
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50g milk choc bits, melted, extra
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Chocolate hazelnut spread, to serve
Equipment
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You will need a baking tray, round bladed knife, 5 1/2 cm round cookie cutter and a small plastic bag.
Method
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1Preheat oven to 200°C. Line a baking tray with non-stick paper.
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2Sift the flour and salt into a bowl. Add the butter, using your fingertips to rub in until fine crumbs form. Stir in the sugar. Add the choc bits and craisins. Stir well.
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3Use a round-bladed knife to mix in the milk until a soft dough forms. Turn out onto a lightly floured surface. Roll dough out until about 2cm thick. Use a 5 1/2 cm round cutter to cut out 12 rounds. (Re-roll leftover dough.)
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4Put the rounds about 1/2 cm apart on the tray. Bake for 12 minutes or until golden. Set aside to cool.
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5Place the chocolate in a plastic bag and snip the point. Drizzle the chocolate over the scones. Serve with chocolate hazelnut spread.
Source: taste.com.au
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