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Chocolate Cream Tea Chocolate Chip Scones
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5 from 3 votes

Chocolate Cream Tea with Chocolate Chip Scones

For the ultimate afternoon tea indulgence try out a Chocolate Cream Tea complete with chocolate chip scones, jam, clotted cream, a drizzle of chocolate sauce and, of course, a pot of tea. it's pure decadence for chocoholics.Makes 8-10 scones (serve 2 per person)
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Baking, Dessert
Cuisine: British
Keyword: choc chip scones, chocoholic, chocolate chip scones, Chocolate Cream Tea, chocolate scones, clotted cream, cream tea
Author: Jane Saunders


For the Chocolate Sauce

  • 50 g/ 1/3 cup Dark chocolate (chopped or chips)
  • 50 ml/ 10 tsp Whole (full fat) milk
  • 1 tbsp Double (heavy) cream
  • 1 1/2 tsp Caster sugar
  • 1 1/2 tsp Butter
  • 1/4 tsp Vanilla extract

For the Chocolate Chip Scones

  • 350 g/ 2 3/4 cups Strong (bread) flour
  • 2 1/2 tsp Baking powder
  • 60 g/ 1/4 cup Butter
  • 3 tbsp Caster sugar
  • 1 Egg (large, free range)
  • Whole (full fat) Milk (to make 225ml when mixed with the egg)
  • 100 g/ 2/3 cup Dark chocolate chips

To Serve

  • 250 g/ 9oz Clotted Cream
  • Jam (cherry or strawberry work well)
  • Fresh fruit (optional) - match with jam


  • 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 tbsp for glazing the top of the scones
  • Make a well in the flour mixture and pour in 3/4 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)


  • 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 tsp of chocolate sauce over the top of each half


Scones are best eaten on the day they are made. If you have extras freeze them ASAP and allow to defrost at room temperature when ready to eat.