Chocolate Chip Scones

For as long as I can remember, I’ve had some kind of fear towards scones. It might sound a little strange but allow me to explain. When I was little, my Nan and Grandad would always smother baked treats such as scones and madeira cake with butter. Ever since, this has been something that I cannot get my head around and for the past fifteen years or so, I’ve refused to eat a scone! To me, having a scone with butter is just a no go. I know its still a popular choice among many but I am just not a fan! Anyway, I thought that it was time to get over this fear and I decided to bake my own, but this time with chocolate chips and a little jam and cream. Now that’s my idea of a scone!

225 (8oz) self-raising flour, sieved
60g (2oz) butter
1tbsp caster sugar
50g (1 ¾oz) chocolate chips
roughly 150ml (5fl oz) milk


1. Lightly grease a baking tray. Preheat the oven to gas mark 7, ensuring the shelving is centre.

2. Place the flour in a mixing bowl. Cut the butter in to small pieces and rub into the flour using your fingers until a the mixture forms fine breadcrumbs. DSCF3735

3. Stir in the caster sugar and chocolate chips.

4. Mix in enough milk to form a soft dough.

5. Roll out the dough on a lightly floured surface to a rectangle of 10 x 15cm or 4 x6 inches and about 2.5cm/ 1 inch thinck.


6. Cut the dough into 9 squares.


7. Place the scones on the baking tray ensuring they are well spaced apart.


8. Brush each with a little milk and bake in the oven for 10 to 12 minutes or until golden brown.

scones with jam and cream

9. Slice the scones in half and serve with butter (ew!) or jam and cream.




– Charlotte x

| Original Recipe Simply Baking at M&S |

| Previous Post Diggers |

Golden Syrup Chocolate Chip Cookies

Whilst tidying out the cupboard over the recent bank holiday weekend, I found a jar of golden syrup just gathering dust at the very back. Not only was I surprised to find the jar unopened, but I also found that attached to it was a small paper recipe for these cookies. Since I had no other plans for the syrup, I decided to give them a go and they were actually really nice!



115g Unsalted Butter, Softened
1 tsp Vanilla Extract
50g Caster Sugar
3 tbsp Golden Syrup, levelled spoonfuls
1 Egg
175g Self-Raising Flour, Sifted
75g Chocolate Chips
75g Chopped Almonds (I used the flaked almonds left over from my Cherry Bakewell Sponge, just chop them up a little!)


1. Preheat the oven to gas mark 5, ensuring the shelving is centre. Grease and line two baking trays with greaseproof paper.

2. In a bowl, cream together the softened butter, vanilla extract and caster sugar.

3. Add in the golden syrup and the egg and mix.

4. Gradually sift in the self-raising flour.

5. Finally add in the chocolate chips and almonds and give a final stir to ensure all the ingredients have combined together.


6. Place small spoonfuls of the mixture onto your baking trays. I managed to make 15 cookies. However, I made mine quite big so you’d be able to get a LOT more if you make them small!

7. Bake in the oven for 10 to 12 minutes until golden brown. (Don’t be tempted to cook them longer even if they are soft as biscuits harden when they cool down.)

8. Leave to cool before transferring to a wire rack.






– Charlotte x

| Original Recipe Golden Syrup Cookies |

| Previous Recipe Cherry Bakewell Sponge |