This month's We Should Cocoa challenge is hosted by Choclette who has picked honey. Last month's all singing, all dancing fame round up can be found here. Don't forget to check out Choclette and Chele's blogs.
Kneading bread is a type of therapy. You also get a killer arm work out that you can get no place else than the shouty personal trainer at the gym. But what happens when you just need something carb filled and warm as soon as you possibly can? Fresh from the oven? Instant house perfume?
Or what if you put the pole back up in your spare room and your arms are aching like a bitch and you can't face kneading bread?
These scones. You can get the whole lot turned around and out in less than 40minutes.
Recipe adapted from here
250gr self raising flour
1tsp baking powder
Small pinch of salt and ground black pepper
2tsps crushed roasted cocoa beans
2tsps fresh chopped thyme
1/2 tsp mustard powder
50gr cold butter
2tsp clear honey
1, Preheat your oven to 180o/c and line a deep pie dish with scrunched up grease proof paper.
2, In a large bowl, sift together the flour, baking powder, salt, pepper and mustard powder.
3, Rub in the butter with your fingertips until its no longer lumpy.
4, Stir through the crushed cocoa beans (see N.B) and thyme.
5, Stir in the milk and honey slowly until it forms a smooth ball. Shape into a round flat disc about six inches in diameter, place in the pie dish and mark into eight segments.
6, Bake for 25-30 minutes until golden brown, risen and fluffy in the middle. Serve warm.
The cocoa beans have a rough skin on them which needs to be removed before crushing. Just rub them gently between your palms and pick out the bean.
They have a crunchy kind of texture which means you don't need to worry about your teeth. They have a rich, nutty flavour - the packet recommends using them in granola or crushed as a meat rub.
I bought them from the Covent Garden Hotel Chocolat branch.