Description: Learn how to make easy scones! We made classic scones with a flavour twist - adding choc-chips! These easy choc-chip scones have a secret ingredient: choc-chips using chocolate filled cereal! Simply make a classic scones recipe and add the choc-chips before baking in a muffin tin. This is a great sweet snack idea, an easy lunchbox treat and makes an easy snack for kids too with a versatile and creative way to use your cereal. Go ahead, give our 'choc-chip' scones recipe a try, you'll love it a chocoLOT! SUBSCRIBE to our channel to join our Foodies fam & HIT that notification bell so you'll never miss a new delicious recipe!FULL RECIPEMakes 12Hands-on time: 20 minutesHands-off time: 20 minutes INGREDIENTS2 cups (282g) self-raising flour tsp salt cup (50g) granulated sugar cup (75g) butter, cold and cubed cup (125ml) milk1 large egg 1 cup Kelloggs Coco Pops Fills Serving suggestion:Butter Tea METHOD1. Preheat the oven to 180C and grease a 12-hole muffin tin with non-stick spray.2. In a medium-sized bowl, sieve the self-raising flour, salt and sugar. Use a whisk to mix the dry ingredients together until thoroughly combined. 3. Add the butter and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs. 4. In a separate bowl, whisk together the milk and eggs. Reserve 2 tablespoons of the milk mixture and add the rest to the dry ingredients. Use a wooden spoon to gently combine everything together, mixing only for 10 seconds as to not overmix. 5. Add the Coco Pops Fills to the mixture and using your hands, mix to combine. *Chefs Tip: Crush some of the Coco Pops slightly while mixing for a more chocolatey flavour! 6. Transfer the dough to a heavily floured surface. Use your hands to gently pat and press the dough into a round circle, about 20cm in diameter.7. Dip a 4cm round cookie cutter in flour and use it to cut out 12 scones. *Chefs Tip: Use a wide rimmed glass if you dont have a cookie cutter! 8. Place the scone into the prepared muffin tin, pushing them down slightly and brush the tops with the reserved milk mixture. 9. Bake the scone muffins for 20 minutes or until they are golden and puffed.10. Allow the scone muffins to rest in the tin for 1 minute before removing, using a knife to assist. Serve warm with butter and ENJOY! *Chefs Tip: If not serving immediately, allow to cool and store in an airtight container for up to 3 days!Planning to try this?If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/foodiesofsa#classicscones #chocolatescones #shorts
