Quick recipe finder Chocolate chip scones with orange mascarpone cream
By Phil Vickery From Ready Steady Cook
Ingredients
For the scones
- 225g/8oz self-raising flour, plus extra for dusting
- ½ tsp salt
- 55g/2oz cold butter, chopped
- 30g/1oz caster sugar
- 50g/2oz dark chocolate, chopped
- 150ml/¼ pint milk
- 1 free-range egg, beaten
For the orange mascarpone cream
- 150g/5½oz mascarpone
- 1 tbsp icing sugar
- ½ orange, juice and zest
Method
Preheat the oven to 200C/425F/Gas 7.
Place the flour, salt, butter and sugar into a food processor and pulse until the mixture resembles fine breadcrumbs.
Add the chocolate and milk and blend until the mixture is well combined and comes together as a dough. Turn the dough out onto a floured surface, knead lightly then pat down to 2.5cm/1in thick. Cut out six rounds using a pastry cutter, then place onto a non-stick baking sheet. Brush the tops of the scones with beaten egg.
Transfer to the oven and bake for 15 minutes, or until the scones are well risen and golden-brown. Leave to cool.
For the orange mascarpone cream, mix the mascarpone, icing sugar and orange juice and zest together in a bowl.
To serve, place the scones onto a serving plate with the bowl of orange mascarpone cream alongside.
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