Chocolush Scones

Serves: 12

You will need

60g butter
250g self-raising flour
2 tsps baking powder
30g caster sugar
2 free-range egg
150ml Shaken Udder Chocolush milkshake
50g milk chocolate chips
Cream and fresh raspberries, to serve


1 Preheat the oven to 220ºC. Lightly butter a baking tray.

2 Sift the flour and baking powder into a bowl. Rub in the butter with fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

3 Break one egg into a measuring jug and make up to 150ml with the Chocolush milkshake.

4 Stir the chocolate chips into the dry ingredients, then make a well in the centre and pour in the Chocolush and egg mixture.

5 Beat to mix and stir into a soft dough. Lightly knead until smooth. Beat the egg in a bowl.

6 Roll out the mixture to about 1cm thick and cut into rounds using a pastry cutter. Place on the baking tray and wash with the beaten egg.

Recipe courtesy of Shaken Udder

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