What could be nicer than the traditional flavours of Black Forest Gateaux but in a light, fluffy scone? It’s not always practical to bake huge amounts of cake unless you have enough people to eat it, so why not make smaller versions? As my mom always says, “nice things come in small packages!” And, why not incorporate two recipes? I had already planned the gluten free apricot scones (Wednesday’s recipe), so it made sense to try another flavour. Mommy K will like these …
A friend of mine asked me to photograph the baking steps for any recipes this weekend. I tried, I really did. The house is naturally quite dark, facing the North Sea and with the weather threatening snow all day, it became even darker. All of my photographs came out with that yellowy tinge or my stainless steel bowl just reflected everything! Next week, I’ll ask D (resident photographer) to attempt photographing the steps. L will be back from an adventure activity weekend, so will probably be in need of some form of sugar-replenishment and it is D’s birthday, so maybe a birthday cake would be in order? Would it be fair to ask D to photograph the making of his own birthday cake? Only if it doesn’t interfere with the football…. 🙂
Anyway, I digress. Here’s the ‘tweaked’ James Martin scone recipe with chocolatey additions. BFG Scones.
Black Forest Scones
210 g (1 and 3/4 cups) well sifted self-raising flour (US – use all-purpose plus raising agent)
15 g (2 tbsp) cocoa powder
1 tsp baking powder
25 g (2 tbsp) caster sugar
50 g (just under 1/4 cup) unsalted butter
150 ml (just under 2/3 cup) milk
50 g (1/3 cup) chopped dark chocolate.
EITHER 1 beaten egg (for shine) OR flour, for dusting. (I think dusted flour gives a more professional, neat finish)
Extra thick whipping cream
Blackberry jam OR blackcurrant jam OR morello cherries (jar, drained)
* Pre-heat oven to 220 degrees C / 425 degrees F / Gas 7
* Sift together flour, baking powder, cocoa and salt. Stir in the sugar.
* Add softened butter and rub quickly into a fine breadcrumb texture.
* Add the milk, a little at a time, creating a smooth dough. (Use your hands, not a spoon)
* Press in the chopped chocolate, using your hands.
* Leave to rest for 5 – 15 mins.
* Roll out the dough on a floured surface to about 2 cm thick. Using a 5 cm cutter, cut rounds of dough. Make the action sharp and decisive, don’t twist the cutter otherwise your scones will rise unevenly.
* Place scones on a greased baking tray (or use greaseproof paper). Dust with flour or brush with beaten egg.
* Bake for 10 – 12 minutes.
* Serve with extra thick whipped cream and jam, or cherries.