Here is another variation of Auntie Lorna’s Scone. All my scone recipes are based on Auntie Lorna’s Scone recipe, because that’s the first and the only recipe that I have learned. According to the amount of dry ingredients and other wet ingredients, the amount of Milk needs to be altered. Once you know the texture of the dough, it is quite easy to do.
2 cups Self-Raising Flour
2 tablespoons Cocoa Powder
1/4 cup Caster Sugar
1 pinch Salt
60g Cold Regular Butter *Not the unsalted butter!
2/3 cup Milk
1 tablespoon Instant Coffee Granules *mixed with 1 tablespoon Hot Water
100g Dark Chocolate *coarsely chopped
1/2 cup Icing Sugar
1 tablespoon Espresso OR Strong Coffee
- Preheat oven to 220℃. Line a baking tray with baking paper.
- In a small bowl, mix Instant Coffee Granules and Hot Water. Set aside to cool.
- Combine Flour, Cocoa Powder, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
- Add Milk and Coffee stir until a sticky dough forms. Knead gently until just combined, then add chopped Dark Chocolate and mix evenly.
- Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
- Place scones on prepared tray. Bake for 12 to 15 minutes or until slightly browned and hollow when tapped on top.
- To apply Coffee Icing on top, the scones need to be cool. To make Coffee Icing, mix Icing Sugar and Espresso (OR Strong Coffee) until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.