These scones are crispy on the outside and tender in the inside. You can slice them and sandwich them with jam or cream. In a bowl, sift in plain flour and to that add baking powder, caster sugar and salt. Give it a light whisk then put it into a food processor, to that add chilled cold unsalted butter and then with the food processor just process that until it’s like fine breadcrumbs.

You can do this by hand just make sure your hands are cold so the butter does not melt. Once that is done, dump the flour mixture in a large bowl and add half a cup of chocolate chips then make a little well in the middle and pour milk then using a form, brig all that mixed together and once that comes together but not quite combined, knead them to bring everything together.

Lightly flour your work surface then dup your dough on the work surface and roll the dough to about 3 centimeters thick so you will be really gentle with the rolling pin. You will then cut out the dough with fluted cutters or use a knife to cut the dough into equal pieces. Once you have cut out the cookies, line them on a baking tray lined with parchment paper.

Whisk one egg in a small bowl and brush the top of the scone’s dough with the egg wash. Bake these scones in a preheated 190c/375 Fahrenheit oven for 15-20 minutes. There are a few ways you can serve these scones such as eat them with butter but the best way of eating them is to have them clotted with cream and jam.


  • 500g plain flour (plus extra for dusting)
  • 2 rounded tsp baking powder
  • Half a cup of small chocolate chips
  • 2 heaped tbsp of caster sugar
  • 1 tsp salt
  • 110g chopped cold unsalted butter
  • 300ml whole milk
  • 1 egg

Baking time: 190c/375F for 15-20 minutes.