Recipes

Chocolate Scones

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g CWA Scones 1 packet
230 g Water ⅞ cup
240 g Chocolate Buttons 1 cup

Method

  1. Preheat oven to 210°C.

  2. Melt chocolate in microwave or over double saucepan.

  3. Combine 500 g pack of Laucke CWA Scone Mix with 230 ml water. Country Women know that excellent scones require more moisture and kneading than is common practice.

  4. Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.

  5. Scrape on to a floured board to rest for 5 minutes, where the dough will lose stickiness.

  6. When kneaded, and rested, roll dough out into a rectangle about 1 to 1.5 cm thick.

  7. Spread melted chocolate evenly across the dough sheet, leaving about a 1 cm margin on the bottom edge.

  8. Roll the dough up as for Swiss roll towards the bottom, pinching a seal on the bottom edge.

  9. Cut the roll into desired thickness and place on baking trays.

  10. Bake in a preheated oven 210°C (fan forced 200°C) for 15-18 minutes, or until golden brown. Cool on a wire rack.

  • Scones
  • Bake for 15 - 18 minutes
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