Jaffa Scones
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | CWA Scone Mix | 1 packet |
| 230 g | Water | ⅞ cup |
| 25 g | Cocoa | 5 tbsp |
| 50 g | Caster Sugar | ¼ cup |
| 5 ml | Orange Essence | 1 tsp |
| 150 g | Chocolate chips | ⅗ cups |
Method
Preheat oven to 210°C (fan forced 200°C).
Combine Scone Mix, water, cocoa, sugar and orange essence.
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.
Mix in chocolate chips.
Scrape on to a floured board to rest for 5 minutes, where the dough will lose stickiness.
Dust and roll out to 2.5 to 3 cm thickness. Cut scones, and place on a lined baking tray, just close enough so that when baked the scones will support one another as they rise.
Gather and combine the dough trimmings, shape into a ball, and let rest again for 5 minutes. Repeat rolling, cutting.
Bake in a preheated oven 210°C (fan forced 200°C) for 15-18 minutes, or until golden brown. Cool on a wire rack.
