Scones:
225 ml flour
20 ml baking powder
25 ml castor sugar
2 ml salt
50 ml butter
cold
175 ml milk
60 g chocolate chips
15 ml vanilla essence
1 egg(s)
lightly beaten
Chocolate spread:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
80 ml icing sugar
30 ml cocoa powder
In a bowl, mix together the flour, baking powder, castor sugar and butter and rub together. Add the milk, chocolate chips and vanilla essence and mix well.
Tip out mixture onto a well-floured surface. Knead to form a smooth ball of dough.
Roll out dough to a thickness of
5 cm. Cut out scones and place on baking tray.
Brush with lightly beaten egg. Bake for 7 – 10 minutes.
Chocolate spread:
Beat cream cheese, icing sugar and cocoa powder together until smooth.
