Estes scones recheados de chocolate são o lanche perfeito para um dia chuvoso, acompanhados de uma chávena de chá. A massa é fofa e macia, e os pedaços de chocolate derretido no interior tornam cada dentada numa surpresa deliciosa. São surpreendentemente fáceis de fazer e ideais para quem procura um doce reconfortante e caseiro.

Ingredientes

  • 3 ½ chávena de farinha sem fermento + farinha para polvilhar
  • 2 colheres de chá de fermento
  • 1 colher de chá de bicarbonato de sódio
  • 1 colher de chá de flor de sal
  • 1 chávena de soro de leite (usei 1 chávena de leite à qual adicionei uma colher de sopa de sumo de limão que reposou por 5minutos)
  • 1 ovo
  • 4 colheres de sopa de açúcar branco granulado + açúcar para polvilhar
  • 150g de manteiga derretida + manteiga para pincelar
  • 1 colher de chá de essência de baunilha
  • 100g de chocolate preto ou pepitas de chocolate (usei a tablete de chocolate)

Preparação

  1. Aquecer o forno a 200ºC. Forrar 2 tabuleiros de ir ao forno com papel vegetal.
  2. Numa tigela grande misturar os ingredientes secos: a farinha, o fermento, o bicarbonato de sódio e o sal. Adicionar o soro do leite, o ovo (previamente batido), o açúcar, a essência de baunilha e a manteiga derretida. Ir envolvendo com uma colher de pau, sem bater (precisei de acrescentar mais um pouco de farinha).
  3. Polvilhar a bancada com farinha e colocar a massa por cima (não amassar). Pressionar a massa com um rolo de maneira a ficar com uma espessura de 2.5cm. Usar uns cortadores de bolachas redondos para cortar círculos da massa.
  4. Colocar os círculos juntos uns aos outros nos tabuleiros forrados. Pincelar com manteiga derretida e polvilhar com açúcar. Levar ao forno até ficarem assados e dourados.

For a treat that’s a cross between a classic scone and a chocolate chip cookie, here is the English translation.

Chocolate-Stuffed Scones

These are not your average scones. They are wonderfully tender, fluffy, and light, with the delightful surprise of melted dark chocolate nestled within. This recipe uses a very soft, biscuit-like dough that results in a beautifully rich scone, perfect for a special breakfast, an indulgent afternoon tea, or simply whenever a chocolate craving strikes.

One of the clever tricks in this recipe is the simple method for making your own buttermilk substitute by adding lemon juice to regular milk. This acidic ingredient reacts with the baking soda to create an extra-light and tender crumb, which is the secret to their fantastic texture.

While the recipe suggests using a round cutter, you could also simply pat the dough into a circle and cut it into wedges before baking for a more rustic look. They are best served warm from the oven, when the chocolate is still gloriously gooey.

Ingredients

  • 3 ½ cups (490g) plain flour, plus extra for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon fleur de sel or flaky sea salt
  • 1 cup (240ml) buttermilk (the author used 1 cup of milk with 1 tablespoon of lemon juice, rested for 5 minutes)
  • 1 large egg
  • 4 tablespoons granulated white sugar, plus extra for sprinkling
  • 150g butter, melted, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 100g dark chocolate or chocolate chips (the author used a bar of chocolate, chopped)

Method

  1. Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Line 2 baking trays with baking parchment.
  2. In a large bowl, mix the dry ingredients: the flour, baking powder, bicarbonate of soda, and salt. In a separate bowl, combine the buttermilk, the lightly beaten egg, sugar, vanilla extract, and melted butter. Pour the wet ingredients into the dry and gently mix with a wooden spoon until just combined, without overbeating (the author needed to add a little more flour at this stage). Finally, fold in the chocolate pieces.
  3. Sprinkle your work surface with flour and turn the dough out (do not knead). Gently press or roll the dough out to a thickness of about 2.5cm. Use a round cookie cutter to cut out circles from the dough.
  4. Place the scones close together on the lined baking trays. Brush the tops with melted butter and sprinkle with sugar. Bake until risen and golden.

Tips:

  • The key to a light scone is to handle the dough as little as possible. Do not knead it, and don’t overmix when combining the wet and dry ingredients. A few lumps are perfectly fine.
  • Placing the scones close together on the baking tray helps them to rise upwards, creating a taller, fluffier scone.
  • For an extra flavour dimension, you could add the zest of an orange to the dry ingredients, which pairs beautifully with the chocolate.
  • These scones are best eaten on the day they are made, ideally warm from the oven. You can serve them as they are, or with a dollop of clotted cream for extra indulgence.