Plum Dark Chocolate and Cinnamon Scones

I love this recipe very easy to make and packed full of flavour. We are lucky that we have a dehydrator and this allows us to use ingredients that otherwise you may not have in the cupboard.

Ingredients

large baking sheet – lined

500g self raising flour ( you will need a tad more for dusting)

120g caster sugar

1 rounded tbsp of baking powder

100g unsalted butter, cubed and softened a little

300ml milk

2 medium eggs

100g dried plums (use cranberries if you don’t have plums)

100g Dark chocolate chips or chunk chopped

2 tsp ground cinnamon

Method

Heat the oven to 180c (160c fan)

Put the flour, sugar, baking powder and cinnamon into a large bowl and mix together. Now add your softened cubed butter. Measure your milk into a jug, add your eggs and mix with a fork. Lightly dust your work surface with flour now as your hands will be sticky with the dough later ūüėä

Rub together the flour mic and butter with the tip of your fingers until the dough resembles bread crumbs. Be gentle and take your time using your thumbs and fingers together and just let the mixture fall back into the bowl.

Once it looks like breadcrumbs shake the bowl lightly to see if any lumps of butter float to the top. If they do just combine with your thumbs and fingers again very gently.

Now add your Chocolate, plums and approx two thirds of your egg mixture (be careful not add too much too soon)¬† bit by bit. Mix this with a pallet knife or butter knife so you don’t work the dough too much. Work it until most of the flour is incorporated. If there is still a lot of flour in the bottom add a tiny bit more milk and work again with the pallet knife. You are looking for a rough craggy dough that feels a little sticky, but not wet. Once your happy with the craggy and slightly sticky dough tip it out onto the already dusted work surface. Use your hands to bring it together¬† into a ball but don’t be tempted to work until smooth it should have lumps and bumps in it.

Using your hands, gently flatten the dough into a flat disc approximately 20cm across and 3-4 cm high. Dust a cake knife with flour and cut the disc into eight even triangles as if you were cutting a cake.

Space your triangle onto the lined baking sheet and brush the tops with some of the remaining egg mixture. Bake for around 20 minutes or until they are baked through. The timing will depend on how thick they are. Use a skewer to to check if they are cooked all the way through. If they need a bit longer 3 minutes should do the trick. They are ready when the skewer comes out clean.

Let the scones cool a little before transferring to a wire rack. They will be a little fragile so be careful. when cooled drizzle over some melted dark chocolate and some plum pieces before the chocolate sets and enjoy.