225g self raising flour, 50g butter, 50g sugar, 1 tbsp cocoa powder, 75ml buttermilk, dark chocolate chips, chilli flakes
Serves: 10 Preparation: 30 minutes
The combination of dark chocolate and chilli is a particular favourite of mine - the scent, the taste - it's positively sinful and these scones are a wonderfully soft, crumbly vehicle for the unexpected flavour. I served them with marscapone whipped with a little orange juice and sugar.
1) Sift the flour, chilli flakes, cocoa powder and sugar together, then rub in the butter until the mixture resembles breadcrumbs.
3) Mix the buttermilk and dark chocolate chips in with the dry ingredients until a dough has formed. It's best to work scones with cool hands so if yours are warm, run them under the cold tap first (and dry them) before working it.
4) Roll out the pastry on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with a little milk to help the surface colour.
5) Bake at 200 degrees for 12-15 minutes.