Give BOSH! a Shout
Your email has been sent
Chocolate Scones
These chocolate scones are the perfect Easter treat for the whole family. Deliciously chocolatey yet light and fluffy, serve them up with some vegan chocolate spread and some squirty cream for the ultimate afternoon delight!
Before you start
Preheat oven to 200°C | Line a baking sheet | Mixing bowl | Cooling rack | Sieve
Ingredients
Ingredients
- 40g dairy-free butter from a block
- 50g caster sugar
- 30g cocoa powder
- 210g self-raising flour
- Pinch salt
- 120ml oat milk
- 50g dark chocolate
To serve
- Vegan Squirty cream
- Vegan chocolate spread
- 1 tbsp cocoa powder
Method
-
1.
Prepare the mixture | Add the butter to the bowl and mash loosely with the back of a fork to soften | Add the caster sugar and cocoa powder to the bowl and beat with a wooden spoon to combine | Sieve the flour into the bowl and fold everything together | Roughly cut the dark chocolate into ½ cm cubes, sprinkle into the bowl and fold into the mixture
Make the scones | Spoon out a golf ball sized piece of dough from the bowl and roll to compress and smooth out | Place the ball on the baking sheet and gently press the ball into a thick disk (like a stubby hockey puck) | Repeat until you have 8 equal, evenly spaced uncooked scones on the tray | Put the tray in the oven and bake the scones for 12 minutes
Finish and serve | Remove the scones from the oven and transfer them to a cooling rack | Once well cooled, take a scone and cut it in half with a sharp knife, cover with chocolate spread, top with squirty cream and enjoy!
