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Mini Chocolate Chip & Clotted Cream Scones Recipe

I'm back with another recipe that's fairly easy and so incredibly delicious. I haven't made scones since food tech in school so this was kind of fun for me. I put my own spin on it and used chocolate chips but you can substitute them for anything like sultanas, banana or you can just keep them plain. 

(makes 24 scones)

90g chocolate chips
75g unsalted butter, softened
pinch of salt
2 tsp baking powder
1 medium egg, beaten
35g caster sugar
225g plain flour
75ml whole milk
227g clotted cream

Preheat your oven to 200°C/ Fan 180°C/ Gas Mark 6 then lightly grease a baking sheet.

Mix the flour, baking powder and salt in a bowl then rub in the butter with your finger tips.

Stir in the chocolate chips, sugar, egg and milk to form a soft dough, handing as little as possible to keep them light.

Roll the dough out on a lightly floured surface until 1.5cm thick then fold half over the top of itself. (this gives a nice natural break to cut them open once cooked), then flatten slightly using the palm of your hand.

Cut into 24 mini scones using a 5cm cutter, re-rolling as required.

Bake in the centre of the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool completely.

Once cooled split and fill the scones with clotted cream then serve and enjoy.

Once again I rolled my dough out too thin hence why in the recipe I suggested you fold over the dough to double it up to give you a nice height. I also used more than 90g of chocolate chips so mine were extra chocolatey. With the clotted cream these barely lasted a day in my house. To be honest I did end up eating half of them but they are bite sized and so light which means you could easily eat a couple at a time haha.

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