Milk Chocolate Chip Vanilla Scones
Serves: 6
  • 220g self raising flour
  • 55g chilled butter, cubed
  • 2 tbsp caster sugar
  • 140ml buttermilk (or 140ml milk with ½ tbsp lemon juice added)
  • ½ tsp vanilla paste
  • 100g milk chocolate chips
  1. Preheat an oven to 200oc/180oc and line a sheet with baking parchment. Place the flour and the butter in a large bowl and rub together, feeding the butter through your fingertips until the mix resembles breadcrumbs.
  2. Stir through the sugar – you can do this with your hands – and add the chocolate chips. Stir the vanilla into the buttermilk then pour into the buttery mix, bringing together first with a knife then to a soft dough with your hands.
  3. Tip the contents of the bowl onto a clean, floured surface and bring together gently with your hands. Roll the dough to around 1.5cm thick and cut rounds out using a small glass, rerolling the scraps to create around 6 scones. Place the scones on the prepared tray and brush with a little milk. Bake for around 13 to 15 minutes until golden and risen. Leave to cool slightly then transfer to a wire rack, eating slightly warm with coffee and thickly spread with nutella.
Recipe by Victoria Sponge Pease Pudding at