Cookie Dough Scones
National Cream Tea Day falls on the last Friday of June. For something a little different, try my cookie dough scones! They are the lightest, softest scones, studded with delicious balls of sweet cookie dough. Sandwich them with chocolate spread and cream, or with a more traditional filling of jam and clotted cream. If you're a fan of cookie dough ice cream like me, these are sure to be a hit.
Makes 8 scones.
Ingredients
For the cookie dough balls and mini cookie decorations
For the scones
Equipment
Method
1. To make the cookie dough, rub the butter into the flour.
National Cream Tea Day falls on the last Friday of June. For something a little different, try my cookie dough scones! They are the lightest, softest scones, studded with delicious balls of sweet cookie dough. Sandwich them with chocolate spread and cream, or with a more traditional filling of jam and clotted cream. If you're a fan of cookie dough ice cream like me, these are sure to be a hit.
Makes 8 scones.
Ingredients
For the cookie dough balls and mini cookie decorations
- 85g plain flour
- 55g butter
- 25g caster sugar or light soft brown sugar
- 40g chocolate chips
For the scones
- 200g self raising flour
- 50g butter
- ½ teaspoon baking powder
- 25g sugar
- 100ml milk
- 1 beaten egg, for brushing
Equipment
- Two baking trays, lined with baking parchment
- 58mm cutter (fluted or plain)
Method
1. To make the cookie dough, rub the butter into the flour.
2. Add the sugar and the chocolate chips, and bring it together to form a dough. It might look like it's too crumbly to form a dough, but it will come together (it's important that the dough is not too wet, to prevent the cookie balls oozing from the scones when cooking). Form lots of small dough balls, about 1cm in diameter. Place on a baking tray and into the freezer for at least 30 minutes to harden. Leave in the freezer until your scone mix is ready (see below).
3. To make the scones, preheat the oven to 200°C fan. Rub the butter into the flour until it resembles fine breadcrumbs.
4. Then, add the baking powder, sugar and all of the frozen cookie dough balls except for 10 (put these to one side).
5. Pour the milk into the middle and bring the dough together into a ball using a blunt knife. The dough should not be too dry, nor too wet. If you're struggling to form a dough, keep cutting into the middle of the dough and mixing remaining crumbs into it. Add an extra dash of milk if needed, but add only a very small amount at a time.
6. On a lightly floured surface, place the ball of dough and flatten it slightly with your hands, which you should also dust in flour. The depth of the dough should be approximately 1 inch. Cup your hands around the dough's edges to create a circular shape. Avoid moving/touching the dough too much - a light touch is all that is required. Using the cutter, cut out 8 rounds, working from the edges first. You will need to recombine some of the offcuts for the final scones - lightly press the offcuts together, avoiding over-working the dough. Place the scones on a lined baking tray - space them out across two trays if possible. Brush the tops with a little beaten egg, making sure the egg doesn't run down the sides of the scones.
8. Bake the scones at 200°C fan for 12 minutes. Check they are cooked by lifting one off the tray - if the bottom is brown, they are ready. Leave to cool on a cooling tray. Reduce the oven to 180°C fan.
9. To make the mini cookie decorations, take your 10 leftover dough balls and flatten them slightly on a lined baking tray (they should be about 0.5cm deep). You may need to reshape them into neat circles. You only need 8 cookies in total, so either make 10 so you have two in reserve or, if needed, use the dough from two of them to bulk out the other 8 balls (e.g. if some of the balls have got too many chocolate chips and not enough dough, they will need a bit more dough to help them form a solid shape). At 180°C fan, cook the cookies for about 15 minutes until golden. Transfer to a cooling tray.
10. Fill the scones with chocolate spread/jam and cream, with a blob of cream on top to secure a cookie decoration.
10. Fill the scones with chocolate spread/jam and cream, with a blob of cream on top to secure a cookie decoration.