No afternoon tea is complete without some delicious Chocolate Chip Scones. With their Dark Chocolate Ganache Drizzle, these scones make an addictive sweet treat no chocolate lover will be able to resist!
Mix all the dry ingredients in a large bowl: Flour, Sugar, Baking Powder, Baking Soda and Salt. Slice the cold butter into small cubes and add them to the dry ingredients. Cut the butter into the dry ingredients (see note 1) until it looks like thick sand / thin crumbs
Mix in the Chocolate Chips.
In a separate bowl, whisk the Eggs, Cream and Vanilla Extract. Add it to the first bowl and combine with a stiff spatula then by hands. Stop as soon as the ingredients are combined as you don't want to overmix the dough.
Transfer onto a lightly floured surface (I did it over a large sheet of baking paper). Sprinkle more flour over the dough then roll it into a thick layer (about 2 cm / 0.8 inch thick).
Use a round Cookie Cutter (note 2), to cut the individual scones. Transfer them over a baking tray lined with baking paper. Re-roll and cut any excess dough.
Whisk the Egg and Milk in a small bowl and brush it over the scones for a golden finish.
Bake for 15 minutes, or until puffed and golden. Transfer to a cooling rack to cool down completely.
Chocolate Ganache Drizzle
Thinly chop the Chocolate and place it into a heat-proof bowl.
Heat up the Cream over the stove. Remove it from the heat just before it starts to boil and pour it over the chopped Chocolate. Leave it for 2 to 3 minutes without touching it, then use a stiff spatula to mix it together until smooth and shiny.
Set aside for 15 to 30 minutes, or until the ganache starts to thicken and set. Place into a piping bag with small round nozzle and drizzle over the cool Choc Chip Scones. Set aside to set until ready to eat.
This can be made: - by hands, rubbing the dry ingredients and butter between your palms and fingers - with a Pastry Cutter - with a Food Processor