Reimagine the traditional scone and think coffee and chocolate in our delicious update. Sticky cherry jam and clotted cream make the ideal middle.
For the jam:
90g dried sour cherries, roughly chopped
150g caster sugar
20ml lemon juice
For the scones:
315g self-rising flour
25g cocoa powder
1½ tsp baking powder
3 tbsp caster sugar
½ tsp salt
90g butter, chilled and cut into small cubes
100ml espresso (about 2 shots) reduced to 50ml by heating in a small pan
150ml full-fat milk
1 tsp vanilla extract
75g dark chocolate chips
1. For the jam, place the cherries in a bowl. Add 240ml of water and cover with clingfilm. Leave the cherries to soak up the water for at least 6 hours.
2. Transfer the cherries and liquid to a small pan. Bring to the boil and cook for 5 minutes. Add the sugar and lemon juice and boil for 10 more minutes, until the mixture has reached 105ºc/220ºf. Set the mixture aside to cool in a bowl.
3. Preheat the oven to 220ºc/425ºf/gas 7.
4. Mix the dry ingredients in a food processor for a few seconds. Then add the cubes of butter and whizz again. Combine the espresso, milk and vanilla in a jug and warm for 10–20 seconds in a microwave. Gradually add the liquid to the flour mixture using a knife, adding the chocolate chips gradually.
5. On a floured worktop, roll out the dough to 4cm thick. Cut out the scones using a round 6cm biscuit cutter. Place them on a metal baking tray and bake for 13 minutes. Serve with the jam, clotted cream and freshly brewed coffee when cool.
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