Delicious chocolate scones

[Melladh]

I wasn't sure whether to post this as a dessert or just "bread", but as they're a little sweet all on their own, and I tend to eat them with tea, I'm just gonna stick them here They're delicious as is with some lemon tea, or you can spread some cream cheese and orange marmalade on them!



The table below has deciliters and equivalent in the first column, and cups etc in the second. Unfortunately the tables here don't have outlines, but I hope you can read it anyway!

Scones

4 dl	1.7 cups	wheat flour
3.5 dl	1.5 cups	sifted rye flour (a mix of 40% rye, 60% wheat)
0.5 dl	3.5 tbsp	dark brown muscovado sugar (raw sugar if you can't find it)
0.5 tsp		salt
1.5 tsp		baking soda
125g	1 stick & ~1 tbsp	butter
2 dl	0.85 cups	milk
1		egg
1dl	1.5 cups	chocolate chips

Eggbrushing

1	egg
1 tbsp	water
1 pinch	salt

Turn the oven to 250°C / 480°F

Mix flour, salt and baking soda

If you're using a machine: Beat butter until soft, add sugar, and then stir with the flour mix.
By hand: Stir sugar into the flour mix, and pinch butter in the flour until fairly evenly divided.

Whisk egg and milk and add to the batter. Only mix until it's evenly divided. Add chocolate buttons and stir only to incorporate.

Divide into four pieces and flatten into circles on a lined cookie sheet.

Whisk the eggbrushing and brush the scones with it.

Put in the oven for 10 minutes.

Serve warm. Any that won't be eaten the same day should be frozen asap.

[TroubleT]

Melladh, you're killing me! *drool!*

[sweets4ever]

Oh, YUM!  Thank you so much for sharing this!  I'm featuring it in this week's newsletter.

[HSG]

Count me in on this recipe! Yum and healthy.

[Pepsigrl]

I am a US citizen and can't figure out the recipe that is listed for these scones............. would sure like to try them............... ...?

[ummsamiyah]

I am a US citizen and can't figure out the recipe that is listed for these scones............. would sure like to try them............... ...?

Yea, I don't quite understand the measurements either...

[Katuma]

Awesome recipe

US citizens can look up the measurements on any searching browser ("convert dl to ..." whatever measurement you prefer), but the cups should work as well.
tbsp means table spoon, tsp means tea spoon.

It looks so yummy so very much worth a try!

[waterbaby]

I am a US citizen and can't figure out the recipe that is listed for these scones............. would sure like to try them............... ...?

Yea, I don't quite understand the measurements either...

If you change the commas to periods (decimal points), the measurements will make more sense (e.g., 1,7 cups = 1.7 cups).  The less common, at least in the US, "1.7" cups of wheat flour could be rounded to 1.75 (one-and-three-quarters) without making any difference in the recipe; for ".85" cup of milk, I'd just look on my measuring cup and fill it between 3/4 and a full cup.

I do have another question, though, Melladh: when you say "(40% rye, 60% wheat)" is that just noting the relative amounts of the two different flours, or so you mean a "sifted rye flour" that is itself a 40/60 mix of rye and wheat?

Thanks for posting this recipe.  The use of rye flour should make a delicious and unique (to me, anyway) scone batter, and one which would be good on its own, with the more traditional currants or raisins instead of -- or better yet, in addition to! -- the chocolate chips, or even other hearty elements like seeds and nuts.

And congratulations on having it be a Craftster Project of the Week!

[Melladh]

Yeah, I forgot to change the commas to periods, one of the details I've started stumbling with in English, since I re-learned that we use commas here The measurements are a bit odd since they've been translated from deciliters, but it's not all that picky.

Unfortunately the tables here don't have outlines so it might be a bit hard to read - it's essentially first column in dl, second column in cups etc. (so.. doing both the dl and the cups at the same time will just double the recipe, which mind you I'm all for )

I do have another question, though, Melladh: when you say "(40% rye, 60% wheat)" is that just noting the relative amounts of the two different flours, or so you mean a "sifted rye flour" that is itself a 40/60 mix of rye and wheat?

The sifted rye is a mix of 40% rye and 60% wheat. That's the most common in your convenience stores here, rather than buying 100% rye and using only a tiny bit at a time. The name of it here is just "sifted rye flour", or "rye sift" (rågsikt) - unfortunately I couldn't find a translation of that, perhaps it's not as common, and would be distributed at different procentages, so I figured I'd better list that, but it wasn't overly clear I guess. I'll make a note of it in the original post

And thank you!