preheat the oven to 220c/200c fan/gas 7. line a baking tray with greaseproof paper.
sift the flour into a bowl. stir in the chocolate and sugar. make a well in the centre and stir through the double cream and soda water with a knife, until just combined.
turn the dough out onto a lightly floured surface, nead then gently flatten out until about 3cm thick.
use a 5cm round cutter to cut out your scones. arrange them close together on a baking tray then brush over with the extra cream.
bake for 10-15 mins until golden- they should sound hollow when you tap the tops. leave to cool.
to decorate, fill a piping bag fitted with a 5mm round nozzle with the melted chocolate. pipe crosses over the tops of the cooled scones and leave to set before serving.
Originally Submitted
6/13/2013
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