Mini Double Chocolate Chip Scones - cooking recipe

Ingredients

4 oz semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
3 cups self-rising flour
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
1 cup lemonade
1 tbsp milk, for brushing
None None Whipped cream, to serve

Preparation

Preheat the oven to 425\u00b0F. Line a baking pan with parchment paper.
For the chocolate ganache, place semi-sweet chocolate and 1/2 cup of the cream in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch water). Stir for 3-4 mins, until melted and smooth. Remove from heat. Cool slightly. Refrigerate for 30 mins, stirring occasionally, until ganache is thick and glossy.
Meanwhile, sift flour into a large bowl. Stir in chocolate chips. Mix lemonade and remaining 1 cup cream in a bowl. Pour into flour mixture and mix gently until just combined. Dough will have a sticky consistency.
Turn dough out onto a lightly floured surface. Roll out to 1 inch thickness. Using a floured 1 1/2 inch round cookie cutter, cut out 24 rounds from dough. Place on prepared pan, just touching side by side. Brush tops with milk.
Bake for 10-12 mins, until golden. Serve warm with chocolate ganache and whipped cream.