Black Forest Chocolate Scone
Carter’s delicatessen in Tavistock recently took part in the town’s Cream Tea week. Denis has kindly shared the recipe for his wonderful black forest chocolate scone!
Ingredients
375g ‘00’ flour or plain flour
2 tsp cream of tartar
1 tsp bicarbonate of soda
175 ml buttermilk
75g unsalted butter (very cold)
2/3 tbs caster or brown sugar
1 cup cherry jam (preferably with fruits in) ½ cup for serving
Milk for brushing
35g cocoa powder
100g dark cooking chocolate (min 72%) chopped
All ingredients must be at room temperature except the butter, which needs to be very cold or frozen.
Method
Preheat oven for 180C (Fan)
Mix all dry ingredients and add 50g chopped dark chocolate
Coarsely grate cold butter and, using your fingers, rub the butter into the dry ingredients to form crumbs
Add buttermilk and ½ cup of cherry jam, turn the mixture out on lightly floured surface and mix/ knead it very gently to form soft dough
Very gently roll the dough (3.5cm thick)
Using a scone cutter, cut scones and place on baking tray
Brush with milk
Bake for 20-25 min, remove and set to cool
Melt remaining chocolate and drizzle over cooled scones
Due to the richness of the cocoa, chocolate and cherry jam, these scones taste the best with thick Crème fraîche and cherry jam. However, they will also be amazing with traditional clotted cream.