Chocolate and Orange Scones

Preheat the oven to 210°C/400°F/Gas 6, and line 2 baking trays with parchment paper or a silicone baking mat. Set aside.

Add the flour and butter into the bowl of the food processor and blitz until the mixture resembles breadcrumbs. Turn out the breadcrumb mixture into a large bowl and stir in the sugar, chocolate chips, and orange zest.

Mix the milk and orange juice together in a bowl. Add ¾ of the milk/juice mix to the dry ingredients and mix to form a dough, adding more of the milk/orange juice mix as needed. I like to mix using the handle of a wooden spoon to prevent sticky hands. Try not to overwork the dough.

Put the dough onto a lightly floured work surface. Roll the dough out to around 1-inch/2cm thickness and cut out scones with a 2-2¼-inch/5-6cm round or scalloped cutter. Carefully transfer the scones onto the prepared baking trays. Brush the tops with milk and bake for 10-12 minutes, or until risen and golden brown. Once baked, remove them from the oven and allow to cool on a wire rack.

To serve, cut them open and add whipped cream and jam. Or whatever filling takes your fancy.

Lightly adapted from bbc.co.uk.