I knew it was only a matter of time before I turned my new favourite scone recipe into a chocolate version, especially after seeing Choclette's lovely scones during international scone week. That time came when I realised I needed to use up some ricotta cheese sitting quietly in my fridge (undemanding stuff, that ricotta) before it expired.
As with lots of the best things in life, these are quick and easy to make, but more satisfying than you would think. The original recipe can be found here on the BBC Good Food website.
Double chocolate ricotta scones
175g ricotta cheese
100g caster sugar
175g self raising flour
25g cocoa powder
60g dark chocolate, chopped fairly small (I used Lindt 85% and broke each 10g piece into 16.....)
1-2tbsp milk (or water)
demerara sugar, to sprinkle
- Preheat the oven to Gas 6/200C. Line a baking sheet with parchment.
- Mix the ricotta with half of the caster sugar. Set aside.
- Rub the butter into the flour and cocoa powder until like fine breadcrumbs. Add the remaining sugar.
- Spoon in the ricotta mixture and mix until well combined, adding the chopped chocolate part way through. Add a tbsp or so of milk or water to get a soft but not sticky dough.
- Tip onto the work surface (I worked on a piece of parchment to stop it sticking), knead very briefly, and shape into a round 4cm 11/2 inches deep. Mark into 6 or 8 sections, as desired.
- Sprinkle with demerara sugar and bake for 20-25 minutes.
- Allow to cool on a wire rack.
I definitely left mine in for longer because it's really difficult to tell when something brown is 'risen and golden' and think I probably overbaked it a little as it was slightly drier than the other versions I have made.
Oh so good. If you are a chocolate lover this is one for you - very, very chocolate-y with both the cocoa powder and chunks of intense 85% cocoa chocolate providing the requisite hit, these are something to be enjoyed alone - not a scone for jam or clotted cream, but one to be savoured as it is. Bliss. I love them.