About two weeks ago I woke up with a craving for scones, I know what you're thinking scones for breakfast? and all I can say is yes scones for breakfast, who wouldn't? So before I went out I whipped up some scones, feeling in a seasonal mood because all I can think about is spiced anything; I used a basic scone recipe, added in some spices and iced them. Unfortunately I didn't end up having time to eat these for breakfast, I had to drink my coffee first and take the scones with me but after walking to my friends house I sat down in her kitchen to eat and oh my was it worth the wait! In 4 days I made variations of 3 batches of these, so I would say in my hands these are a little dangerous; beware! Now not only do I try spice everything I also try to put everything into scone form.
225g self-raising flour
1 tsp baking powder
50g butter or margarine
25g light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
85g dark chocolate chips/chunks (optional)
100 ml milk (plus a little extra if needed), I use almond but any will work
1 1/2 tsp vanilla extract
A drop of vanilla extract
A pinch on cinnamon
Preheat the oven to 220C/425F/Gas mark 7
Sift the flour and baking powder into a bowl. Rub in the butter or margarine with your finger tips until it resembles fine breadcrumbs, then stir in the sugar, spices and chocolate. Mix the milk and vanilla extract together, then add enough milk to make a soft dough. Turn on to a floured surface and knead very lightly. Roll the dough into a circle till it's about 1/2-3/4" thick, transfer the dough onto a baking tray then roughly cut it into 8 triangles. Bake in a preheated oven for 10-12 minutes until well risen and golden round the edges then leave to cool.
For the icing put a small amount of water or milk and a drop of vanilla in a small bowl, add icing sugar until it's thick but still runny. Add a pinch of cinnamon to taste, if you don't have enough just add a little more water/milk to the icing and add icing sugar to thicken and repeat the process until you have enough. Once the scones are cool break them apart, then drizzle or spread icing on the top and leave to harden.