Chocolate Chunk Sour Cream Scones

 
Hello hello from me (Poppy) to you (you). I’m still upside down in NZ… having big fun but not having lots of time to blog it up, so once again I am saying a big thank you to another fellow blogger, who has let us in on one of her best kept cakey secrets… chocolate and sour cream? Yes indeedy and I intend to have a go at making these myself as soon as I can figure out how M’s oven works. Please do pop over to have a look at all the other delicious things Sian has on her blog – Fishfingers for tea, (love that name!)
 
I’ll be in touch again soon..
 
 
Hello! I’m Sian from Fishfingers for tea and I’m delighted to be sharing these chocolate chunk sour cream scones with you here at Poppy Loves today. I’m the first to admit that these aren’t the delicate scones that you may associate with afternoon tea; rather they’re chunky satisfying things that are perfect with a cuppa in your favourite mug and a sit down on the sofa.
It took me a while to decide what to bring with me today. I contemplated flapjack, cupcakes and biscuits but decided to stay true to my more rustic form with these. They’re soft inside with the richness of dark chocolate in each bite. There’s a slight tang from the sour cream and everything is contrasted by the not overly but just sweet enough crunchy top.
 
 

 

These aren’t scones that you cut in half and top with butter or jam, these are scones that you break apart in chunks and eat like cake. They don’t keep well and are at their best on the day that they are baked but to be honest it’s no hardship to make sure there’s no waste. 

I hope you all have a great weekend and that it’s full of cake, lovely things and (hopefully) a bit of sunshine. Thank you Poppy for letting me loose on your gorgeous blog whilst you’re off on your travels in New Zealand.
Chocolate chunk sour cream scones
Ingredients:
450g self raising flour
1 tsp baking powder
¼ tsp salt
75g light brown soft sugar, plus extra for sprinkling
115g butter, cold and cut into cubes
200g dark chocolate, broken into chunks. A rolling pin comes in handy at this point.
300ml sour cream
Method:
Preheat the oven to 190c and line a baking tray with greaseproof paper.
In a bowl combine the flour, baking powder, salt and sugar. Rub in the butter using your fingertips, until the mixture resembles breadcrumbs.
Stir in the chocolate chunks and then add the sour cream. Mix until it forms a dough but working it as little as possible, scones benefit from a gentler touch.
Once the dough has formed and is holding together, tip out onto the baking tray and shape into a round, about 1 inch thick. Score the round into 8 wedges using a butter knife, making sure that you don’t cut all the way through. Sprinkle with extra light brown soft sugar and bake for 35-40 minutes. Cover the round with baking parchment if you feel that it is getting too brown towards the end of the baking time.
Once baked (it will still feel a little soft) transfer to a wire rack, using the greaseproof paper to slide it across from the baking tray. Leave to cool for 10 minutes and then separate out into the individual wedges. Serve still slightly warm or cold.
As with most scones, these are best eaten on the day that they are made. 
 


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