Mother’s Day looms. I already have my gifts; a little cardboard pot coloured in with felt tips and a card shaped like a tea pot with some letters written backwards. These are my riches and I’ll keep them until they wheel me into a rest home. If you’ve already got the card and have run out of cardboard boxes to colour in then may I suggest this little afternoon tea for your Ma?
Chocolate orange mini scones
Makes 12 mini chocolate orange scones
- 300g plain flour, plus extra for dusting
- 15g baking powder
- 90g very cold salted butter, cut into 1cm cubes
- 100g milk chocolate chips
- Zest of 1 orange
- 145ml very cold whole or semi-skimmed milk, plus extra for brushing
- 100g clotted cream
- Mix the flour and baking powder together until well distributed. Stir the very cold butter pieces through the flour with a blunt knife until all the pieces are well coated. Wash your hands in cold water and rub the fat into the flour until you have a breadcrumb like consistency. You can also use a pastry cutter for this job if you have one.
- Add the milk chocolate chips and stir well.
- Zest the orange and add to the milk, then pour over the butter and flour mixture and bring together with a blunt knife, then use your hands to pull it together by squeezing. Wrap in cling film and pop in the fridge for 30 minutes.
- Preheat the oven to 220°C/gas mark 7 and check the rack is at the top of the oven. Cover a baking sheet with non-stick greaseproof paper.
- Flour your work surface, then pop the scone dough out onto it. Roll to about a 3cm-thickness then use a mini scone cutter dipped in flour to cut straight down, without twisting or turning it. Then place onto a baking sheet. Repeat until all the dough is used, you can re-squidge it but the scones won’t be as tender.
- Brush the tops of the scones with a little milk, making sure that none of it runs down the sides as it will stop a good rise. Bake immediately for 10–15 minutes until the tops are golden brown and the scones are well risen. (A good scone has a little split in the middle, ready for breaking in two with your hands.)