I’ve only recently gotten into the world of flavoured scones.

I lived in Devon for a while as a child, so a scone was either plain/fruit and served as part of a cream tea, or it was savoury and baked with cheese. 

I know that blueberry scones are quite popular in the US (for good reason as they are lovely), but as you know I think all things are improved by chocolate, so I absolutely love these chocolate chip scones. 

• 225 g self-raising flour (plus extra for dusting)
• 50 g unsalted butter (chilled and diced)
• 150 ml whole milk
• 30 g caster sugar
• 100 g chocolate chips
• 1/2 tsp cinnamon

1. Preheat the oven to 220°C/fan200°C/gas 7. Sift the flour and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs. Add the sugar, cinnamon and chocolate chips and mix.
2. Make a well in the centre of the crumbs and pour in the milk. Using a palette or table knife, quickly bring the mixture together into a soft dough. Knead briefly on a lightly floured surface until smooth, then pat out to a thickness of 2cm.
3. Dust a 5cm plain metal cutter with flour and use to stamp out rounds. Push the cutter down firmly but take care not to twist it, or the scones may rise unevenly.
4. Transfer the scones to a non-stick baking sheet, dust lightly with flour or glaze with a little milk and bake for 12 – 15 minutes until well risen and golden. Transfer to a wire rack and leave to cool.