Chocolate Chip Scones

Chocolate Chip SconesSo you know:

  • When you organize a birthday party for ten 6-year olds …2 hours is enough. Believe me.
  • Everything you put time and effort in for this birthday party, like Paper Mache dinosaur eggs, frozen Dinosaur eggs with a little Dino inside, mini volcano’s, a Dinosaur shaped cake, it will be enjoyed/destroyed within 5 seconds before they look at you for the next step of your so carefully planned Treasure Hunt.
  • You are allowed to scold at parents who pick up their kids 45 minutes late…(sorry, I lost track of time….) because you have a date with chaos and a big bottle of wine as soon as all kids not belonging to your family have left the house.
  • IF you invite some of the parents for drinks the same evening, make sure you have at least 1 hour between the last pick up and the moment they come back. You will need a shower, a good cry and some back rubbing from the Fab Frenchman before you are able to face the possibility of ever entertaining again.

Sam was over the moon though. Glowing with happiness, pride and fun and that is just the best reward you can ever get being a mom (I know I sound like a Hallmark card. I do not care).

Last tip: make sure you have these really easy to make scones ready for the next morning. You deserve a great and late breakfast.

Chocolate-Chip Scones

Chocolate Chip Scones

For 20 small or 10 bigger scones

250 gr (2 cups) of flour
1 tsp of raising agent
2 pinches of salt
50 gr (1/4 cup) of cane sugar
100 gr (1/2 cup) of butter
50 ml (1/4 cup) of milk
1 egg (beat it and then put 2 tablespoons aside)
60 gr (1/4 cup) of dark chocolate chunks

In a bowl, mi the flour, raising agent, salt and cane sugar. Dice the butter and knead it into the mixture. Then add and mix in milk, egg and the chocolate chunks (in that order) until you have a dough. Let it rest for 30 minutes in the refrigerator.

Preheat the oven at 220 °C (

Roll out the dough on a flour dusted work surface to approx. 3 cm thick. Cut out round shapes. I used an espresso cup… Arrange them on a previously greased baking tray and brush the left over egg on the tops.

Shove in the oven for 8 to 10 minutes. Once they are golden brown and high, take them out and let them cool on a rack. Eat them when they are still warm or heat them up a little right before breakfast if you make them in advance.

These are normally served with clotted cream. However, due to the Dinosaur party, my clotted cream that doubles as muffin top cream was green. Not so pretty! So, I will save that recipe for next time!


Chocolate Chip-Scones


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