Surprise someone with a homemade version of this classic. All there is to decide is which Dragonfly Tea are you going to have them with!
Put the flour and butter into a food processor and blitz until it looks like breadcrumbs.
Add the bicarbonate of soda, sugar, ½tsp salt and enough milk to bring it together to form a dough. Flatten into a disc shape, wrap in clingfilm and chill for 30 minutes.
Heat the oven to 180°C fan Line baking trays with baking paper. Roll the dough out on a lightly floured surface until 4mm thick. With a cookie or scone cutter cut out 10-12 round biscuits and arrange them on the trays leaving room for the mixture to spread.
Bake for 15-18 mins until golden. Cool for 5 mins on the trays, then move to a cooling rack.
Melt the chocolate in a bowl set over a pan of simmering water. Dip one side of each biscuit into the chocolate, then leave to set.
Enjoy with a cup of our Traditional English Breakfast Tea.