What you need
1¾ cups SR flour
¼ cup CADBURY BOURNVILLE Cocoa
1 teaspoon caster sugar
¼ teaspoon baking powder
30g butter, chopped
¾-1 cup milk
½ cup CADBURY Milk Chocolate Chips
Butter and/or jam, cream, for serving
1. SIFT the flour, cocoa, sugar, baking powder and salt into a large bowl. Rub the butter into the flour until the mixture resembles fine bread crumbs. Stir in enough milk to make a soft dough. Turn onto a lightly floured surface, add the chocolate chips, and gently knead until just combined.
2. PRESS out to 3-4 cm thickness and then cut into 5-6cm rounds. Place closely together on a greased baking tray. Brush the tops with some of the remaining milk and then bake in a very hot oven 230°C for 10-15 minutes. Cool briefly before serving warm.
Afternoon tea just got better because the scones are chocolate!