I was inspired to make these Hot and Fiery Chilli and Chocolate Scones after adding a new chilli rooibos tea, sourced from the Kent & Sussex Tea Company, to the tea rooms menu. It was so popular that I thought I must try to create a scone to compliment the tea.
I decided on a chilli and chocolate combination for the scone, as like fig and honey, it is a combnation 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.
Hot & Fiery Chilli and Chocolate Scones Recipe
- 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 / 4cm thick
- Cut out the scones with a metal cutter. I use a 2 inch / 5 cm cutter and get approximately 8 scones
- Place the scones on a baking tray lined with baking parchment or a well floured baking tray
- Brush a little milk onto the top of each scone
- 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 (see the recipe below)
How to make Chilli Chocolate Spread
- Break the dark chocolate into small pieces and place in a bowl with the chilli powder
- Heat the cream to boiling point, either in a 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
Hot and Fiery Chilli and Chocolate Scones
8
scones15
minutes20
minutesIngredients
- 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
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 a special scone recipe celebrating the Queen’s platinum jubilee.
Happy Baking!
Tanya
