Chocolate & Butterscotch Scones

New bakers – look at this page for more details of how to mix things.

This is the sugar lovers scone and it’s difficult to stop at one. If you’re not big on butterscotch then use fudge instead.

Sieve 8 ounces of self raising flour with a teaspoon of baking powder then rub in 2 ounces of butter until it looks like fine breadcrumbs.

Add 25 grams of chocolate in small chunks or drops and 25 grams of butterscotch pieces or fudge – the pieces have to be quite small, smaller than a chocolate drop but not so small they’ll melt away.

Mix with about 125 millilitres of milk but be prepared to use more or less depending on how the flour is.

Put the dough on a floured board and shape gently into a rectangular shape, pressing down lightly as you go. Use cutters here if you must but I just chop the dough into rectangles or triangle.

Bake for 8 – 10 minutes on 180 (fan oven) or equivalent, cool on a rack until just warm then eat them without restraint.