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Monday, February 16, 2009

Chocolate Swirl Scone Loaf

I struggle to find the scone recipe that works everytime. Actually the one that works the first time. There is that recipe on Good Food from a few years back which came with a very long story. I've tried it a few times over the years. It didn't work for me. It says to cook in a very high setting oven for only 10 minutes but it didn't rise... and when it did, it didn't deliver the promise. Neither did Delia's or Gary Rhodes' recipes.

Needless to say, I get excited everytime I see a new one especially with the Spring issue of Donna Hay - thanks to Babe, I am a new Donna convert. Issue 41 has a feature on Scones and 5 recipes to try. I have tried two of them. Both were hits with the family, especially the in laws but this one, for me is a winner!

The texture is flaky and crumbly yet cakey like a good scone should be. It is not so buttery which will be adjusted the next time I play with it. It worked the first time! The only rising agent in the recipe is self raising flour and I love the absence of the sodaish which is quite typical with store bought scones. The only adjustment I made was the addition of some Maddon salt and using cream to brush it before baking instead of milk.

Chocolate Swirl Scone Loaf

225g (1 1/2 cup) self raising flour sifted
55g (1/4 cup) caster sugar
a pinch of salt
50g cold butter - chopped
125ml (1/2 cup) cold milk
100g dark chocolate - grated or chopped finely
a bit of cream for brushing

Preheat the oven to 180C (355F). Place the flour, sugar and salt in a bowl and mix to combine. Add butter and use your finger tips to rub it to resemble fine breadcrumbs. Make a well in the centre then pour in milk, little by little, using a butter knife to gradually mix the milk to the flour mixture until just combined.

Turn into a lightly floured surface and gently bring the dough together. Leave the dough to rest for 10 minutes. Roll out to 18cm X 24cm rectangle. sprinkle with chocolate and roll up to enclose.

Place in a loaf tin lined with baking paper. Brush with cream and bake for 30 minutes of until cooked when tested with a skewer.

Cool in the tin for 5 minutes then turn to cool on a wire rack. Slice to serve. Serve 6-8.


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