Ruby Chocolate Drop Scones

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easy cleanup.

2. 2

   Whisk together the flour, baking powder, and salt in a medium bowl.

   Tip: Make sure to sift the flour to remove any lumps.

3. 3

   In a large bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use an electric mixer to ensure the mixture is well combined.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl as needed.

5. 5

   Gradually mix in the flour mixture until just combined, being careful not to overmix.

   Tip: Stop as soon as the dough comes together in a shaggy mass.

6. 6

   Stir in the milk until the dough reaches a sticky consistency.

   Tip: If the dough is too dry, add a little more milk. If it's too wet, add a little more flour.

7. 7

   Fold in the ruby chocolate chips.

   Tip: Don't overmix – the chocolate chips should be evenly distributed, but still retain some texture.

8. 8

   Scoop the dough into 12 equal portions and place on the prepared baking sheet.

   Tip: Leave about 2cm of space between each scone to allow for spreading.

9. 9

   Bake for 20-25 minutes, or until the scones are golden brown.

   Tip: Rotate the baking sheet halfway through the baking time for even browning.

10. 10

    Allow the scones to cool on a wire rack for 5 minutes before transferring to a serving plate.

    Tip: Dust with confectioner's sugar before serving, if desired.