• Put the chocolate, milk, sugar and butter into a small saucepan and heat gently, stirring, until the ingredients all melt and dissolve. Do not let the mixture boil
• Take off the heat and stir in the cream and vanilla extract. Use a mini balloon whisk to beat until smooth. Cover the surface with clingfilm, to prevent a skin forming, and let cool. Chill until serving - allow 15 minutes for the sauce to come to room temperature
• Any leftover sauce can be stored in the fridge for up to 1 week

Make the Scones

• Preheat oven to 220C/ 425F/ GM7 and line a baking sheet with parchment
• Weigh the flour, baking powder and butter into a medium-sized bowl. Rub the butter into the flour until no large lumps remain
• Stir the sugar into the mix along with the chocolate chips
• Crack the egg into a jug and top up to reach 225ml. Beat well. Reserve 1 tablespoon for glazing the top of the scones
• Make a well in the flour mixture and pour in ¾ of the egg-milk blend. Use a blunt knife to mix the ingredients together gently, adding more liquid if necessary until a soft, slightly sticky dough has formed
• Tip the dough out onto a floured worktop and roll out to 2cm thick. Use a 6cm fluted cutter to stamp out the scones. Take care not to twist the cutter as you cut since this hinders the rise in the oven
• Gather up the scraps and reform the dough, kneading lightly. Re-roll and cut out a few more scones. Aim for 8-10 in total
• Arrange the scones on the baking sheet close together (it helps them rise when baking). Brush with the reserved egg/ milk blend and transfer to the oven. Turn the heat down to 200C/ 400F/ GM6 and cook for 12- 15 minutes until well risen and golden
• Transfer the cooked scones to a wire rack and allow to cool, then store in an airtight tin until ready to eat (within 24 hours)

Serve

• Take the chocolate sauce out of the fridge 15-30 minutes before serving, depending how hot/ cold the weather is
• Serve 2 scones per person with a portion of clotted cream, jam and chocolate sauce at the side. Don't forget a large pot of tea
• Slice the scones in half and spread the jam & cream over the scones. Add a little fresh fruit if desired and drizzle a teaspoon of chocolate sauce over the top of each half