Chocolate Scones
Recipe type: lunch box
  • 1 ½ cups self raising flour
  • 15 gms butter
  • 1 cup milk
  • ½ cup cocoa powder
  • ¼ cup icing sugar
  • 150g choc chips
  1. Preheat oven to a high temperature - we cook ours at just below 200 degrees Celsius, but it can vary depending on your oven.
  2. Place the flour, cocoa and icing sugar into a bowl and mix. (Mine is actually a little light as I only had about ⅓ cup cocoa and had to top it up with drinking chocolate!)
  3. Chop up the butter into small pieces. If you can have the butter out of the fridge a little before hand and that makes it easier to blend into the flour.
  4. Add butter to flour and rub it in with finger tips.
  5. Make a well in the middle of the mixture and pour in about three quarters of the milk.
  6. Using a table knife, cut the milk through the mixture. Once mixed so the milk has been absorbed, use your hands to turn it into a dough. Add some extra milk if the dough is too dry.
  7. Mix in choc chips.
  8. Turn the dough out onto a lightly floured surface or you can try what I do and use baking paper.
  9. Knead the dough until it becomes smooth.
  10. Using your hands or a rolling pin, roll the dough out until it is about 1.5cm thick.
  11. I used a glass to shape the scones. Gently knead the dough into shape again once you have no space to cut further rounds. Makes this dough slightly thicker than 1.5cm.
  12. Place the chocolate scones on a lined tray, so the sides of the scones are just touching.
  13. Brush the tops with some of the extra milk.
  14. Cook until for about 10 – 15 minutes. To check if they are cooked, tap the centre scones on the top with your finger tips. If they sound hollow, then they are ready. You could split them and butter them if you wished, but we enjoyed them just straight up!
Recipe by Planning With Kids at