This has become one of my basic recipes. They’re perfect if you crave for something chocolatey, but not as sweet and moist as muffins. Or if you just need something for breakfast (or tea) and don’t have a lot of time for preparing. Serve them while they’re still warm, along with some freshly whipped cream (although originally it’s clotted cream) and homemade strawberry jam, and you’ll want to eat the whole batch. I got the idea from my friend, she has spent one year in England and made them herself a couple of times.

Combine flour, baking powder, sugar, salt and butter and slowly add the milk, one third at a time.

Add your dark chocolate chips (or diced dark chocolate) and mix until the dough doesn’t stick anymore (you might need to add a little more flour). Try some of it, it’s delicious. If you’re me, try some more. Now stop, that’s enough.
If you still have some dough left, cover it and pop it into the fridge for 15 minutes.

After the dough has recovered from losing about half of itself to a raging dough-monster, roll it out on a surface dusted with flour (it should be 2cm (0.8in) in height). Cut out circles using a glass, or a cookie cutter, if you have one that’s big enough. It’s important that you don’t just form cirlces, you need those cut edges, or your scones won’t look like scones but like buns.
You could also roll out a big cirlce and cut it in eighths, as some people (mostly Americans) do.

Put the not-yet-scones on a baking sheet lined with parchment paper and bake those for 15 minutes at 200°C.

Take them out of the oven and admire their beauty. Some of mine decided to let their chocolate leak out. But that’s okay, they’re beautiful anyway.
BECAUSE THEY’RE DELICIOUS.

Cut them in half, serve warm with butter or whipped cream and strawberry jam. And don’t forget black tea with milk!
Please make sure to serve the tea in a kitschy teacup with golden flowers on it, and the scones on a matching plate to get the full English experience.