Whenever I hear the word scones, I always think plain boring hard circle cakes and only old people eat it.
I keep surprising myself whenever I discover a new scone recipe.
I came across this recipe and was a bit wary to try this out, because it contained butter and I normally bake with margarine.
But the butter in this recipe makes the dough an enriched dough and although the scone does spread because of all the butter, it still tastes delicious.
The original recipe said that the scone should be made into triangles, but I mean this is a scone I am eating not a pizza, so I opted for the round shape.
- 1 ½ x tbsp. crushed flax seed.
- 2 x tbsp. boiling water.
- 2 ½ x cups cake flour.
- 1/3 x cup castor sugar.
- 4 x tsp baking powder.
- ½ x tsp salt.
- 170g x room temperature butter.
- 1 x cup semi sweet chocolate chips.
- ½ x cup soy milk.
- Milk to brush over the top
- Sugar cinnamon to sprinkle over the top.
- Mix the flax seed and boiling water, give it a good stir and allow to stand for 15 minutes to get gooey.
- Ina bowl, mix the flour, castor sugar, baking powder and salt together.
- Add the butter and using a pastry cutter, cut the butter into the flour.
- Add in the flax seed mixture and milk.
- Mix till it comes together.
- Fold in the chocolate chips.
- Knead till the mixture comes together, but still has a rustic appearance.
- Using a cookie cutter, cut out rounds.
- Place on a greased baking sheet, brush with milk and sprinkle with cinnamon sugar.
- Pop into a preheated oven and bake at 180 degrees for 10 – 15 minutes until the tops are nice and golden brown.