These chocolate chip scones are creamy, light, flaky and deliciously chocolatey - perfect for an afternoon snack with tea or hot chocolate.
When we first decided to try them, we wanted to do more than just stir chocolate chips into our English tea scone mixture. We wanted to see if we could make the scones creamily delicious!
We tried using cocoa powder as well as chocolate chips, but we didn't like the colour. They just don't look like scones any more! It's amazing how connected your eyes are with taste....
They looked a bit too much like little cupcakes, and then they were quite disappointing, since chocolate cupcakes can be just pure chocolate bliss!
Chocolate scones need to have the balance of the chocolate with the flaky and delicate texture of scones.
We tried different kinds of chocolate chips. The dark chocolate chips turned out to be our favourite. The milk chocolate chips just didn't have the strength of flavour to make the scones extra special, and they were too sweet.
We tried white chocolate, but didn't like them on their own. I have had white chocolate and peach scones before, and they were quite amazing. There's something to experiment with in the future!
We wanted the emphasis to be on the chocolate, and we decided to put prunes together with the chocolate. Prunes in small amounts really seem to bring out the flavour of chocolate.
We went with brown sugar, and we used cream and milk rather than buttermilk or just milk.
These chocolate chip scones are extra creamy and chocolatey, and so often we don't even serve them with butter, just with the cream. We usually slightly sweeten the cream with a little sugar.
Serve simply on a plate, piled high with a bowl of whipped cream. We like to make these scones with smaller cutters so that we can pile them high.
Chocolate chip scones are best eaten still warm from the oven. If you have them later, I think they're nice with some butter and I don't bother with the cream.
We almost always serve chocolate chip scones with homemade hot chocolate.
I can't quite imagine serving them as part of an afternoon tea spread - they just don't seem to fit!
As part of a feast by the fire, I might add pikelets. Just for total decadence.