Now, I do enjoy chocolate but I am not a chocolate fiend like a lot of people I know. I tend to be drawn towards the chocolate pudding option on a menu but often because this is the most decadent looking choice. When I eat a pudding I want to feel full, slightly sick, and like I couldn’t possibly eat anymore. That is the feeling you get with the chocolate options.
I was slightly dubious about the idea of a chocolate cream tea. Should we mess with the cream tea brand like this? Most people I asked about it said it was just “ plain wrong”. They feared change. If something is broken don’t fix it… right? Well, wrong. Turns out a chocolate cream tea is a thing of absolute beauty. Not necessarily aesthetically. The nutty chocolate spread can look decidedly like melting rabbit droppings and the odd pale brown of the scone isn’t altogether inviting. But the taste is amazing. The first bite of a chocolate cream tea bowled me over. I slumped onto the table groaning with pleasure and looked at my companion with eyes glazed with food lust. He was slightly taken aback by my reaction.. infact he looked at me like a non-smoker who encounters a chain smoker whom has been in stressful meetings all day and is greedily inhaling their first drag in hours. But I was in too much ecstasy to feel embarrassed by my moans and groans.
Having loved eating chocolate cream teas so much, I decided to make some with a friend and here is the recipe:
- 225g (8oz) plain flour
- 5 tablespoons caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled and cubed
- 100g (3 3/4 oz) chocolate chips
- 4 tablespoons orange juice, or as needed
Prep: 15 mins | Cook: 15 mins
Preheat oven to 200 degrees C (gas mark 6). Lightly grease a baking tray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. With a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
- Turn out the dough on a floured surface. Pat or roll into a 23cm circle about 1cm thick. Cut out 12 6cm round scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
- Bake in preheated oven until golden brown, about 12 minutes. Transfer to wire racks to cool.