These are not your traditional scones that you would serve with home-made jam and fresh cream. (yum!) Instead they are more like a healthy substitute for a morning or afternoon tea snack when you’re craving chocolate or a moist soft treat. The chocolate is divine here as it is soft enough to melt in the mouth. I also think these scones are well-balanced with the spices and ginger so as to not be an overpowering or overly sweat treat.
The original recipe is from the crazy Post Punk Kitchen (check out the way they write this recipe – intense!). I use organic raw sugar because it’s lower in GI and I feel better eating it than other packed sugars. I’ve also added crystallized candied ginger because they are a MUST as they give this recipe a bit more of a kick.
2 cups plain flour
1 cup wholemeal
2 TBsp baking powder
1 1/2 TBsp ground ginger
1/4 tsp cinnamon
A good pinch of allspice
1/2 cup organic raw sugar, extra for sprinkling
1/2 tsp salt
1/3 cup olive oil
1 1/4 cups milk (soy/rice/almond milk if you prefer)
1 tsp vanilla extract
140g good quality chocolate
1/4 cup crystallized candied ginger, roughly chopped
Firstly, preheat the oven to 200°C. In a large mixing bowl combine all your dry ingredients (except for chocolate and crystallized ginger) and give it a good stir. Take the chocolate bar, with the wrapping still intact, give it a good smashing or two (I learnt this trick from watching old episodes of Jamie Oliver’s The Naked Chef series – full of advice and great tips). The chocolate pieces will be ready to fold into the dry mixture. Also add the crystallized ginger at this point.
Line and lightly grease a baking tray. Scoop the batter in big chunks, about a few heaped TBsp’s and drop them on the sheet. Don’t worry so much about the distance between them they generally don’t grow much while baking. Give a good sprinkle of raw sugar on the top.
Bake at 180°C for 15 minutes until they are firm to touch. Enjoy by themselves or with a small cup of milk or tea!