A card is about the most I normally manage on Valentine’s Day. But as I also love baking, it’s a perfect excuse to create something heart-shaped which contains chocolate. Chocolate is an absolute weakness of mine. Cheap or expensive, there is definitely place for both in my life and Valentine’s Day could gives me a justified reason to eat it for breakfast – in the shape of my Valentine Breakfast Scones.
Another favourite for me at breakfast time is home-made Seville orange marmalade, which I have made in vast quantities over the last two years. I am now trying to use up as much as I can in cakes, ice creams, marinades and of course, on toast. Over the last week, I have been enjoying the marmalade on my latest recipe creation – orange zest and dark chocolate chip Valentine breakfast scones. Chocolate, orange and marmalade are perfect partners, especially when they involve a sweet warm scone, a layer of sea salted French butter and a topping of bittersweet nectar.
I make scones regularly, especially when teaching as they are simple to prepare and take a minimum of equipment to produce – perfect for classrooms that are lacking in suitable kitchen facilities. All I need is a plastic mixing bowl and a spoon. I don’t roll the dough but simply pat it into shape which keeps the scone mixture light and airy. I used my caramelised apple and cinnamon scones recipe for these scones and added in chopped dark chocolate and the zest of two satsumas but any form of orange would do.
I couldn’t think of anything better than waking up to the small of a batch of freshly baked scones on Valentine’s Day. The question is – will I be making them for myself or will someone make them for me…
If you are looking for more Valentine breakfast inspiration then check out some of these ideas:
Coconut Mango Waffles – Recipes from a Pantry
Nutella spelt pancakes – Baking Queen
Italian Eggs Benedict – Fuss Free Flavours
Cinnamon Eggy Crumpets – Celery & Cupcakes
Beetroot, blueberry & buckwheat pancakes – Veggie Desserts
Valentine Breakfast Scones
- 225 g self raising flour sifted
- 1 tsp baking powder
- 60 g butter cut into cubes
- 25 g caster sugar
- 1 large egg beaten
- 100 ml full fat milk
- 2 satsumas zest only
- 50 g dark chocolate chopped into small pieces
- Pre-heat the oven to 200 degrees.
- Place the flour, baking powder and sugar into a bowl.
- Add the butter and rub into the flour mixture using your hands, until it resembles breadcrumbs.
- Add in the zest and chopped chocolate.
- Whisk the egg in a measuring jug and add in the milk.
- Pour this into the dry mix and stir it well.
- Turn out the dough onto a floured work surface and knead lightly.
- Shape and pat the dough into a circle (2cm thick) using hands not rolling pin as this keeps the air in the mixture
- Cut out scones and re-roll the dough to use up all the mixture.
- Brush the scones with milk.
- Place the scones on a baking tray lined with baking parchment.
- Bake in the oven for 15 minutes until golden brown.
These scones freeze well and if serving the next day, warm in the oven for 5 minutes before serving.