Chilli and Chocolate Scone on a plate surrounded by chillies

Hot and Fiery Chilli and Chocolate Scones

We added a new rooibos tea to the tea rooms menu this year. It was a chilli rooibos from the Kent & Sussex Tea Company and it has been very popular.

I thought perhaps I could make a scone to complement the chilli rooibos tea and started to think about chilli flavour combinations.

I decided to create a hot and fiery chilli and chocolate scones recipe, as chilli and chocolate, like fig and honey, is a combination made in heaven.

I also made a chilli and chocolate spread to serve with them. These scones are delicious served with the spread and clotted cream.

Chili chocolate scone cut in half with clotted cream spread on one half and chillies scattered on the plate

Hot & Fiery Chilli and Chocolate Scones Recipe

  1. Sieve the flour, sugar, cocoa and baking powder into a mixing bowl
Flour mixture being sieved into a bowl
  1. Stir in the chilli flakes
Chilli flakes on top of the flour mixture
  1. Add the butter, cut into small pieces
  2. Rub the butter into the flour mixture until it resembles fine breadcrumbs
Two hands rubbing butter into the flour mixture
Flour mixture resembling fine breadcrumbs
  1. Stir in the chocolate chunks
Dark chocolate scones being stirred into flour mixture with a spoon
  1. Add enough milk/buttermilk to mix to a soft dough
Buttermilk being poured into the flour and chocolate chunk mixture
  1. Tip the dough onto a floured working surface and knead very lightly until smooth
Dough on a floured working surface
  1. Pat the dough out to 1½ / 4cm thick
  2. Cut out the scones with a metal cutter. I use a 2 inch / 5 cm cutter and get approximately 8 scones
Sc one being cut out of the dough with a round metal cutter
  1. Place the scones on a baking tray lined with baking parchment or a well floured baking tray
  2. Brush a little milk onto the top of each scone
Milk being brushed onto the top of a chilli and chocolate scone
  1. Bake in a pre-heated oven at 220°C / 200°C Fan / 425°F / Gas Mark 7 for approximately 20 minutes
Scones on a baking tray on the shelf of an oven
  1. Remove to cool onto a wire rack and cover with a tea towel. When cool drizzle with a little of the chilli chocolate spread (see the recipe below)
Chilli chocolate spread being spread onto the top of a cooked scone

How to make Chilli Chocolate Spread

  1. Break the dark chocolate into small pieces and place in a bowl with the chilli powder
Dark chocolate chunks with chilli powder poured on top in a bowl
  1. Heat the cream to boiling point, either in a microwave or in a saucepan, on the stove top.
  2. Pour the boiling cream over the chocolate and leave to stand for 2-3 minutes
Boiling cream in a bowl with the dark chocolate chunks
  1. Whisk until smooth
Smooth chocolate, chilli and cream mixture in a bowl
  1. Allow to cool. At room temperature it should be a spreadable consistency
  2. It can be stored in the fridge in a bowl / jam jar but will need to be warmed up before use

Hot and Fiery Chilli and Chocolate Scones

Course: Meal or courseCuisine: BritishDifficulty: Easy
Servings

8

scones
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • Scones
  • 1 pound / 450 grams self raising flour

  • 2 ounces / 60 grams cocoa

  • 2 teaspoons baking powder

  • 2 teaspoons chilli flakes (more or less according to taste)

  • 3 ounces / 90 grams caster sugar

  • 4 ounces / 120 grams salted butter

  • 10-15 fluid ounces milk/buttermilk

  • 5 ounces / 150 grams dark chocolate chopped into small chunks

  • Spread
  • ½ teaspoon chilli powder (more or less according to taste)

  • 100 mls double cream

  • 100 grams dark chocolate

Directions

  • Scones
  • Sieve the flour, sugar, cocoa and baking powder into a mixing bowl
  • Stir in the chilli flakes
  • Add the butter, cut into small pieces
  • Rub the butter into the flour mixture until it resembles fine breadcrumbs
  • Stir in the chocolate chunks
  • Add enough milk/buttermilk to mix to a soft dough
  • Tip the dough onto a floured working surface and knead very lightly until smooth
  • Pat the dough out to 1½ inch / 4cm thick
  • Cut out the scones with a metal cutter. I use a 2 inch / 5cm cutter and get approximately 8 scones
  • Place scones on a baking tray lined with baking parchment or a well floured baking tray
  • Bake in a pre-heated oven at 220°C / 200°C Fan / 425°F / Gas Mark 7 for approximately 20 minutes
  • Remove to cool onto a wire rack and cover with a tea towel. When cool drizzle with a little of the chilli chocolate spread
  • Spread
  • Break the chocolate into small pieces and place in a bowl with the chilli powder
  • Heat the cream to boiling point, either in the microwave or in a saucepan on the stove top
  • Pour the boiling cream over the chocolate and leave to stand for 2-3 minutes
  • Whisk until smooth
  • Allow to cool. At room temperature it should be a spreadable consistency
  • It can be stored in the fridge in a bowl/jam jar, but will need to be warmed up before use

Notes

  • more text here

Serving Hot & Fiery Chilli and Chocolate Scones

I think these chilli and chocolate scones are best served slightly warm with clotted cream and the chilli chocolate spread.

Chilli jam or sour cherry jam with clotted cream are also very good.

Next time look out for the first of my special recipes for the Queen’s platinum jubilee celebrations.

Until then ‘Happy Baking!’

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