Blog Post by Emily D and Aoife H:
"Today we made double chocolate chip muffins and white chocolate and raspberry scones for our Junior cert task 1. We started with the muffins as they took longer. We used the melting method for the muffins which resulted in them rising well and tasting delicious. We used the rubbing-in method for the scones after modifying the basic scone recipe. This resulted in the scones rising just right and were even in size.
The muffins were perfectly chocolately and the scones were amazingly fruity, sweet and soft!"
Find the recipe here!