For the final day, a recipe with one of my daughter’s favourite ingredients. As I am doing Kid’s Delight, I couldn’t skip chocolate. I wanted the recipe to be an easy one as well as loved by my daughter. So decided to make scones. Usually scones are served warm with butter or jam, but these scones doesn’t need any of those. They taste so delicious as it is. The white chocolate chips in the dough gives a nice crisp texture to the scones while the melted chocolate drizzle adds some creaminess. The texture of these scones is more like cake and so my daughter went crazy over it.
I am linking this to Kid’s Delight – Brunch Ideas For Kids hosted by Priya and started by Srivalli
I used my eggless cranberry scones recipe as the base for this recipe. The climate was super hot when I made the scones and so I had a really tough time handling butter. I think that is the reason my scones became cake like. So I need to try it again during cooler climate to see how it affects the result. Make sure that the butter is chilled well and even the sour cream you use is also chilled. When handling the dough, do not knead it. Just try to bring it together as a single, crumbly mass. And add milk only if necessary.
Makes 8 scones
Flour/ Maida- 1 1/2 cups
Cocoa Powder – 1/2 cup
Baking Powder-1 tsp
Baking Soda-1/4 tsp
White Chocolate Chips -1/2 cup
Cold Butter-1/2 cup
Sour Cream-3/4 cup
Milk-1/4 cup (use only if needed)
White Chocolate Chips – 2 tbs for drizzling on top
Preheat oven to 175°C.
In a bowl mix together flour, sugar, salt, cocoa powder, baking powder and baking soda.
Add white chocolate chips and mix well.
Add cubed butter directly into the flour.
Rub the butter into the flour with your finger tips.
Add sour cream and milk and bring the dough together.
Do not knead it. Just press it to form a crumbly dough.
Pat the dough into a 1″ thick disc on a lined baking tray.
With the help of a dusted knife or cutter, cut the disc into 8 wedges.
Bake in the preheated oven for 30 – 35 minutes or until done.
Melt white chocolate in MW or in a double boiler.
Pour it into a paper cone or a zip lock bag and snip off the end.
Drizzle the chocolate on the top of the scones to form lines both vertical and horizontal.