Chocolate Chip Scones drizzled with Local Flora Honey

Chocolate Chip Scones drizzled with Local Flora Honey

INGREDIENTS

 

  • 550 g self-raising flour
  • 2 teaspoon baking powder
  • 100 g butter cubed, at room temperature
  • 100 g caster sugar
  • 100 g chocolate chips Use milk or dark - My family prefer milk chocolate.
  • 2 eggs
  • 140 ml milk approx
  • 250g jar Pure Peninsula Jarrah Honey
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    DIRECTIONS

    • Preheat oven to 200°C
    • Put flour and baking powder into a large bowl, rub the butter in with your fingers until it resembles breadcrumbs.
    • Stir in the sugar
    • Break the egg into a measuring jug. Beat it lightly and then fill to up the 300ml line with milk.
    • Pour the milk into the bowl with the flour and stir it in with a knife until it forms a soft dough.
    • Sprinkle a little flour on the work surface and turn the dough out onto it. Knead for about a minute and then add the chocolate chip and knead them into it.
    • Roll the dough out so it it about 1½-2cm thick.
    • Use a scone cutter to cut out scones and put them on a baking tray lined with non-stick baking paper.
    • Bake in the oven for 10 minutes till risen and golden. Cool on a wire rack.
    • DRIZZLE with Pure Peninsula Honey's Local Flora Honey (or any honey of your choice) 

     

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