High hydration scones

Most scone recipes seem to be pretty standard in their proportion of milk to flour, but the other day when Sammy was making scones we accidentally added a bit of extra milk. The dough was very sticky but could still be handled, and the resultant scones were the best ever - incredibly light. I've been making a lot of bread recently, and have been working with 'high hydration' doughs (ones with a high proprtion of water in them), and it seems that the same priniple applies to scones. So here is me and Sammy's recipe for high hydration chocolate scones.



Ingredients
300g self-raising flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
50g caster sugar
75g margarine
170ml milk
75g very dark chocolate

Method
Heat the oven to 200oC.Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar and stir in with a spoon.Cut the margarine into pieces, and add to the flour and sugar mixture, rubbing it in until it is the texture of breadcrumbs.Put the chocolate in a bag and bash with a rolling pin until thoroughly broken.Add the milk, mixing in with a spoon and then with your (well-floured!) hands until it comes together to form a ball, then add the chocolate pieces.Transfer the dough to a well-floured surface and cut into 8 pieces.Form each piece into a fat, rough disk. Don't try to make it too perfect - cracks and folds will help add texture to the finished scone.Place the rounds on a lightly greased tray.Bake for 10 to 12 minutes, until golden brown.Cool for a few minutes on a rack, and serve while still warm.