TOTAL TIME: 30 MINS

PREP-TIME:

10 MINS

COOK TIME:

20 MINS

SERVINGS:

12

INGREDIENTS

3 cups (375g) self-raising flour

4 tbsp (50g) PnP brown sugar

1 tbsp baking powder

1 tbsp cocoa powder

⅔ cups (150g) butter, cold and cubed 

¾ cup (156g) 70% dark chocolate chips

1 ¼ cup (295ml) buttermilk, cold & divided

1 large egg

1 tbsp vanilla extract

Egg wash (1 egg + 1 tablespoon water)

1 cup cherry jam

1 tub (250ml) PnP sour cream

METHOD

1. Preheat the oven to 180°C and line a baking tray with baking paper. 

2. In a large mixing bowl, whisk together the flour, PnP brown sugar, baking powder, and cocoa powder until well combined. *Chef’s tip: Whisking the dry ingredients evenly distributes the baking powder, which helps the scones rise evenly.

3. Add the cold, cubed butter to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs, with a few larger pea-sized pieces of butter remaining. *Chef’s tip: Cold butter is key! It creates steam pockets while baking, making the scones flaky. Work quickly so the butter doesn’t melt.

4. Stir ½ cup of the dark chocolate chips into the flour mixture.

5. In a separate jug or small bowl, whisk together 1 cup of the cold buttermilk, the egg, and vanilla extract until smooth. 

6. Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or dough whisk until just combined. If the dough looks dry or crumbly, add the remaining ¼ cup of buttermilk a tablespoon at a time. The dough should be slightly sticky and rough, but not wet. *Chef’s tip: Avoid overmixing the dough to ensure the scones remain soft and tender after baking.

7. Turn the dough out onto a lightly floured surface and knead lightly to bring the mixture together. Shape it into a rectangle and roll it out about 2.5cm thick and 18cm wide. Use a 6 cm cookie cutter or glass to cut the dough into scones. Arrange the scones on the parchment-lined tray. 

8. Brush the tops with egg wash. Bake for 20–22 minutes, or until baked through. Let cool slightly on the tray before transferring to a wire rack.

9. While the scones bake, whip the sour cream in a cold bowl using an electric beater or hand whisk until stiff peaks form. Gently fold in the jam to create a marbled, rippled effect. *Chef’s tip: Use chilled sour cream and don’t overwhip, or it may split. Fold the jam gently to keep the ripples distinct.

10. Melt the remaining dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between intervals until smooth. Drizzle over the cooled scones. *Chef’s tip: Let the scones cool slightly before drizzling.

11. Serve the scones warm or at room temperature with a generous dollop of rippled sour cream and ENJOY!