Chocolate & Ginger Scones Crown

Mention the word Chocolate and readership increases immediately by 20%. We, as a nation, are chocolate mad. Our chocolatiers, are the best in the world, no exaggeration here. 
During Chocolate week, The International Chocolate Awards announced the winners of the 2012 World Final, out of 600 products, the likes of Paul a Young and Damian Allsop led the way to the top prizes and not chocolate medal in site.

The blogosphere is not immune to this passion, there is of course Chocolatier a review and news magazine which I am so delighted to contribute to and Choclette's very own blog, Chocolate log blog,  a much-loved read. 
Thinking along the lines of French-English alliance, I turned to a timeless cookbook Cranks' Breads and Teacakes and opted for a warming and spicy marriage of chocolate chip and ginger in a couronne (a French type of bread) of scones. Perfect for autumnal breakfasts or mid-afternoon teas, this tear and share made of scones is fast and easy to bake.
Chocolate Chip and Ginger Scones Crown
The original recipe uses carob chip and wholemeal flour
1lb (450g) Wholemeal Flour
2tbsp (30ml) Baking powder
4oz (100g) Butter
3oz (75g) Unrefined brown sugar
2oz (50g) Chocolate chips
1oz (25g) Crystallized ginger, finely chopped
1/3 pt (200ml) Buttermilk
Egg glaze made with one egg and 3tsp milk
Combine the flour and baking powder in a bowl and rub in the butter. Stir in the sugar, carob chips and chopped ginger and add the milk to form a soft dough. Transfer to a lightly floured surface and knead quickly. Roll out the dough 1 in (2.5cm) thick and 2½ in (6.5cm) plain pastry cutter, stamp out scones and place on a buttered baking tray.
Or to make a crown arrange the scones, overlapping in a circle.
Brush with egg glaze and bake 425/22/gas 7 for 15-20 minutes until risen and golden.
Cool on a wire tray
Makes about 14 scones


Choclette said...

That looks so pretty Solange. I never knew France had a claim on our humble scone. Chocolate and ginger is one of the best. I've never had it in a scone before and I bet it's delicious. Thank you for saying nice things about my blog and for entering WSC :)

Solange Berchemin of Pebble Soup said...

Thank you. I am sure that if France could She would claim the scone. People I know there love it

Phil in the Kitchen said...

Sounds lovely. I think I had a copy of that Cranks book, probably back in the late 1980s. I've no idea what happened to it but I'm feeling very nostalgic now.

Solange Berchemin of Pebble Soup said...

Hihi, that's when I got my copy, I just adore this book, not too sure why but I do.

Anonymous said...

Ooh thank you Solange for a perfectly Franglais recipe! I love the idea of chocolate and ginger and this couronne is a lovely idea.

Solange Berchemin of Pebble Soup said...

Isn't it just lovely when there is such two cultures get together.



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