10:15 a.m. 2 April 2022
12:47 2 April 2022
Mark Mitson, pastry manager at The Assembly House, writes:
Every week I make thousands of scones for The Assembly House in Norwich: fruit scones, cheese scones, mustard and chive scones from Colman, gluten-free scones, vegan scones and these three chocolate scones : there’s a reason they call me The Afternoon Tea King!
We first unveiled them as part of The Assembly House’s Scone of the Week selection in 2019 and it was an instant and massive hit – so much so that when we pulled them from sale there was a petition to bring them back.
Chocolate scones are now a permanent addition to Cakeaway’s restaurant and take-out menu and we’ve got fans totally hooked: maybe it’s the addition of Nutella and cream that makes the scones quadruple the chocolate.
There are a few simple rules to follow when making scones: never overwork the dough and don’t use too much flour on your counter when cutting out your shapes.
Don’t add all the liquid in the recipe at once because different types of flour have different absorption rates: you’re aiming for a soft dough, but not a sticky one.
Be gentle with your dough and don’t roll it out too thin. Dip your cookie cutter in flour before using and don’t twist it when cutting, unless you want misshapen scones!
When placing your scones on the baking sheet, place them upside down on the sheet, which helps them rise more evenly.
For all other scones I would use an egg wash for a golden top and not milk, but these are an exception: brush the top with milk for a shine and with milk or egg, be careful not to run the wash down the side of the scones which can affect the rise.
Like all scones, these are best served hot and although they freeze well, they are always best cooked and served fresh the same day, as we do at The Assembly House.
As for other important details, I’m a ‘scone like a cone not a scone like a party’ and just as I insist it’s jam before cream on a classic scone, it has to be Nutella and then cream when you eat my chocolate scones. Standards, honey, standards.
Mark Mitson’s Three Chocolate Scones
250g self-rising flour
35g cocoa powder
½ teaspoon baking powder
35g light brown sugar
70g of butter
1/2 tsp vanilla
35g white chocolate chips
35g milk chocolate chips
1. Sift together flour, cocoa and baking powder
2. Add sugar and butter, rub butter into flour.
3. Stir in chocolate chips.
4. Add eggs and vanilla.
5. Add milk to form a soft dough and knead lightly on a table.
6. Roll out to an inch thick and cut into small rounds (use a glass if you don’t have a cutter)
7. Brush the top with additional milk and bake at 180°C for 12-15 minutes.
8. Serve hot with Nutella and cream. In this order!
Mark Mitson is pastry chef at The Assembly House in Norwich, assemblyhousenorwich.co.uk