Shopping list
700g self-raising flour
150g cooled butter
150g caster sugar
2 large oranges, finely grated zest
juice of one orange
150g chocolate (buttons)
200ml full-fat milk, plus extra
clotted cream
2 mandarins
An English breakfast with scones? Yes, delicious, with clotted cream and a nice jam. The cranberry jam that we made in early December will taste delicious with it. We also have a sweet apricot jam for the little monsters, they are not so fond of cranberries ;)) Some mandarins parts to go with it, coffee and tea, very cozy!
How to make 40 mini chocolate-orange scones (we make half a recipe)
Chop the chocolate finely.
Grate the orange peel.
Juice the orange.
Sift the self-raising flour.
Cut the cool butter into cubes.
Add the butter cubes to the flour.
Rub in the butter until you have bread crumbs.
Mix in the sugar,
And then the pieces of chocolate ...
... and the orange zest.
Stir the juice into the milk.
Pour the milk mixture gradually into the flour micture while you stir
Fold it in until a coarse dough is formed.
Knead the dough briefly by hand.
Form it into a flat circle of 2 cm high.
Cut out scones with a cookie cutter of 4 - 5 cm.
Place the scones on the baking tray and brush with milk.
Bake the scones for 12 - 15 minutes until golden and cooked.
Let the hot scones cool on the baking tray for a while.
Then transfer to a wire rack to cool completely.
Serve, according to the recipe, tangerine wedges on the side, wishing you a happy Sunday!