Double Choc SconesIngredients:
3/4 cup plain flour
1/2 cup cocoa powder
1 tbsp brown sugar
1/4 cup sugar
1 tsp baking powder
1/2 tsp salt
2 tbsp butter, cold
1 tbsp coconut oil, cold/firm
1/3 cup milk
1/3 cup semi-sweet chocolate chips
Preheat oven to 180 degrees Celsius. Prepare baking sheet with baking paper.
In a medium bowl combine the flour, cocoa powder, brown sugar, sugar, baking powder and salt. Stir to combine. The mixture will be uniform when ready.
Use a fork or pastry blender to cut in the butter and coconut oil. The mixture will resemble crumbly lumps with no large lumps remaining. This should be done as quickly as possible so the butter and oil don’t start to melt.
Add milk to the mixture and stir gently (I use a butter knife for this) just until combined. It will look dry and crumbly and that’s okay. Move dough from bowl to baking sheet and form a rounded loaf. Be careful not to work the dough too much because the heat from your hands will melt the fats.
Divide the loaf into 8 wedges with a floured knife. Do not cut all the way through the bottom. Stop about 1cm from the liner. Top with all of the chocolate chips and press them gently into the mounded dough.
Bake for 20 to 25 minutes in preheated oven until golden brown.