Chocolate and Almond Rolled Scones

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It’s been a month. An actual entire month. And I haven’t written one single blog post.

To be fair, I spent three weeks in America (which was unbelievably incredible btw, just so you know) and I literally had no time to bake, shoot and write a post (I don’t care, that is a valid excuse and I am sticking to it)

As for the other week and a half in which I’ve been at home? I have very little to say for myself… is two week long jet lag believable? No.

Sorry blog.

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Does chocolate and almonds all rounded up in scone dough get me off the hook. Yeah, I think so.

The best thing about these scones is everything. Not only is the scone dough beautifully light, fluffy and moist, but the centre is made with melted dark chocolate and ground toasted almonds. Yuuuummmmm, right?! Toasting the almonds before you grind them gives them so much more depth in flavour. It compliments the dark chocolate beautifully and contributes to the moist-ness of the scone. Umphf.

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These amazing scones were inspired by the beautiful Joy and her Biscuit Cinnamon Rolls. The woman is an inspiration herself, I had to mention her somewhere on this blog, amirite?!

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Seeing as no one in this house likes cinnamon (yep, I live with a bunch of neanderthals) I had to adapt the recipe to fit specific family requirements.  The melted chocolate soon hardens and becomes like a chocolate bar in the centre of the scone and it is divine.

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I know what you’re thinking: “but Fabienne, scones aren’t usually rolled up with a filling, are you suffering from a serious head injury?” no, my little muffins, I am not. To say “hello Britain!” after neglecting it for 3 weeks I found a recipe that takes the ‘swirl’ aspect of a bun and combines it with a typical English brekkie food. I’m so smart, no?! Scone dough is way better than a sweet bread dough yo…

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In other news, thetubbybaker is getting all sophisticated. Srsly, the day I got back from America, I went out to PC World and bought me-self a camera (the Canon 1100D, to be exact) and I am so happy with my purchase; not only do my pictures look 100% better in quality, but I now have the opportunity to properly practice food photography.

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You want these in your life. Don’t even lie, I know you do.

Here’s my recipe (adapted from Joy The Baker):

  • 3 cups self raising flour
  • 2 tbsp golden cast sugar
  • 1/2 tsp baking powder
  • 1/2 cup chilled and diced unsalted butter
  • 1 egg
  • 1/2 tsp salt
  • 3/4 milk

For the filling:

  • 2/3 cup dark chocolate
  • 2/3 flaked almonds

First thing you’re gonna wanna do is eat the chocolate, but don’t, just set the oven to gas mark 6/200°C/400°F and grease and line and rectangular baking tray. Stay strong. Place the almonds on a baking tray and pop them in the oven. These should only take 10-15 minutes to turn a golden brown colour at the edges, but keep an eye on them. When they have achieved said colour, allow them to cool.

Sift together the flour, sugar, baking powder and salt in a large bowl. Throw (not literally) in the butter and – using your fingertips – rub it into the dry ingredients (you can use a pastry cutter or a fork if you so desire). In a separate, slightly smaller bowl, beat together the egg and the milk until combined. Add the wet ingredients to the dry and fold together using a round edged knife. When the dough begins to pull together slightly, turn it out onto your work-surface and kneed gently until everything has just combined. Do not over work this dough, you’ll lose the light fluffy texture immediately.

Transfer your cooled, toasted almonds into a food processor or blender and pulse until finely chopped – but not powdery (a bit of texture is niceeee). Melt your dark chocolate either in the microwave or on a double boiler and then combine with the almonds.

Roll out the dough to a 1cm thickness and into a rectangular shape (just try your bestest). Then spread over the chocolate and almond paste all over the dough – try to refrain from spreading right to the edges, it’ll only leak out when you cut the dough. Starting at one end, fold the edge of the dough over into itself and continue to roll down your rectangular(?) shape.

Wrap a long piece of string around the rolled dough (leaving 3 cm between each cut) and pull both ends to cut each roll evenly. You can just use a knife if this is too complicated. Place each roll into the prepared pan (with a little bit of space between them) then brush the tops with a little bit of milk. Bake in your oven for 15 minutes or until the tops of each roll have turned golden brown.

Ohhhh yeesssss…

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