Ingredients
2 ¾ cup self-raising flour
¼ cup Dutch processed cocoa powder
1/2 cup caster sugar
100g cold unsalted butter, chopped
1 ½ cups buttermilk
146g block Maltesers dark chocolate, roughly chopped
100g dark cooking chocolate, chopped
Extra 146g block Malteser dark chocolate, chopped
Method
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Grease a 20cm x 30cm lamington pan with butter. Lightly dust with flour.
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Sift combined 2 ¾ cups flour and cocoa into a large bowl. Stir in sugar. Rub in butter with your fingertips until mixture resembles breadcrumbs.
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Make a well in the centre. Add milk. Gently stir with a flat-bladed knife until mixture starts to come together. Dough should be sticky. Stir in Malteser chocolate.
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Turn out dough onto a clean bench lightly dusted with flour. Gently knead to form a smooth, soft dough. Don’t over-knead. With lightly floured hands, gently pat out into a 2.5cm thick round.
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Using a 6cm round cutter dipped in flour, cut out 12 rounds (don’t twist cutter), re-shaping and cutting dough as necessary. Place scones, touching side-by-side, in prepared pan. Lightly brush tops with water.
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Cook in a hot oven (200C) for about 22 to 25 minutes, or until light golden. Remove. Cool completely in pan.
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Place chocolate in a heatproof bowl sitting over a pan of simmering water, stir until melted. Transfer to a snap-lock bag. Squeeze into one corner. Twist bag. Snip tip.
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Drizzle chocolate over top of scones. Sprinkle with extra Malteser chocolate.
