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Chocolate griddle scones with strawberries & toffee chocolate sauce
Makes: 20 topped scones
Preparation time: 20 minutes
Cooking time: 10 – 12 minutes
Chef Top or flat griddle
225g (6oz) self raising flour
50g (2oz) cocoa powder
50g (2 oz) butter
25g (1oz) milk chocolate chips
50g (2oz) golden caster sugar
1 large free range egg, beaten
15 - 30ml (1-2tbsp) milk
For the sauce:
1 Mars bar
30ml (2 tbsp) milk
To serve:
Clotted cream
Fresh strawberries
Sift the flour and cocoa powder into a bowl.
Rub the butter into the flour mixture until the mixture resembles breadcrumbs.
Add the chocolate chips and sugar and mix well.
Make a well in the centre of the mixture and add the egg and enough milk to form a soft dough.
Place the dough on a lightly floured work surface, sprinkle a little more flour over the dough and roll out to about 1cm (½in) thick.
Using a 6cm (2½in) pastry cutter; cut out approximately 10 scones. Re-roll the dough if necessary.
Heat the Chef Top or a flat griddle over a medium heat and then reduce the heat to a low heat setting. Add the scones and cook for 5-6 minutes on each side until golden brown. Leave to cool.
Meanwhile; slice the Mars bar and place in a small bowl over a pan of hot water. Add the milk and heat the mixture while stirring gently until it forms a smooth toffee chocolate sauce.
To serve: Split the chocolate scones and top each with clotted cream and sliced strawberries. Drizzle the
toffee chocolate sauce over the scones.
Submitted by Mrs S. Jones
Lancaster
