Forget banana bread, it's all about Butlers chocolate orange scones now
Banana bread is done, it's not cool to do banana bread anymore. You heard it here first, scones are back in!
Looking for something to fill your time at home? Well look no further than some delicious chocolate orange scones. Yes, you heard me right, chocolate orange scones. I have never tried anything like it but I love the sound of all those things.
Butlers chocolate have just launched four new chocolate bars and have added to their already delicious lineup of chocolate treats. Three of the four new bars are dark chocolate which they say is a trend "that Irish shoppers are really enjoying right now." The fourth bar is milk chocolate with a higher cocoa count for a more intense taste.
The new range on sale now at Tesco.
To celebrate the launch of the new bars Butlers have released a few delicious recipes for anyone with a sweet tooth and my favourite has to be the chocolate orange scones.
How to make chocolate orange Scones:
What you need:
- 115g unsalted butter, cubed and chilled
- 450g self-raising flour
- 2 tbsp. caster sugar
- Zest of 2 oranges
- 100g Butlers Almond and Orange Dark Chocolate Bar, roughly chopped
- Juice of 1 orange (100ml)
- 200ml milk
- Preheat oven to 220°C (200°C Fan/425°C/Gas Mark 7) and line a large baking tray with parchment paper.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Mix in the sugar, orange zest and chocolate pieces.
- Add all of the orange juice, stirring with a blunt knife.
- Slowly add the milk until it’s just wet enough for the dough to come together. (Save the remaining milk for the milk-wash before baking.)
- Turn the dough out onto a floured surface and lightly knead to bring together.
- Roll out to about 3cm thick, then cut out the scones with an 8cm round pastry cutter *see tip below.
- Lightly bring together the leftover dough, then roll and cut out scones until all of the dough is used.
- Arrange the scones on the prepared tray, and brush the tops with the remaining milk.
- Bake until golden, 12–15 minutes.
- Leave to cool slightly, then serve while still warm with your favourite toppings.
*TIP: Cut straight down without twisting the cutter, as this will affect how the scones rise when baking.