Tangerine fool with chocolate scones
Item 1 of 1
- medium
- 10
- 50 minutes
A chocoholic's dream for afternoon tea, Adam Gray's recipe is a twist on the British classic of scones and cream. Crumbly chocolate scones are split and filled with a whipped tangerine fool that cuts through the richness and slight bitterness of the chocolate.
First published in 2015
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Ingredients
Metric
Imperial
Tangerine fool
- 180g of tangerine, peeled
- 65g of caster sugar
- 90ml of orange juice
- 180ml of whipping cream
Chocolate scones
- 150g of plain flour
- 1 tsp baking powder
- 12g of cocoa powder
- 30g of caster sugar
- 35g of unsalted butter
- 110ml of double cream
- 1 tsp icing sugar
SAVE RECIPE
Equipment
- 6cm pastry cutter
Method
1
For the tangerine fool, place a saucepan over a low heat and gently cook the peeled tangerines with the sugar and orange juice
- 180g of tangerine, peeled
- 65g of caster sugar
- 90ml of orange juice
2
Once the tangerines begin to soften, remove the pan from the heat
3
Using a hand blender, blitz the cooked tangerines into a smooth pulp. Set aside to cool
4
Whip the cream to soft peak stage and then gently fold in the cold tangerine pulp
- 180ml of whipping cream
5
Place the tangerine fool in a bowl and store in the fridge until needed
6
For the scones, sieve the flour, baking powder and cocoa powder into a bowl. Add the sugar and rub in the butter until the mix resembles fine breadcrumbs
- 150g of plain flour
- 30g of baking powder
- 12g of cocoa powder
- 30g of caster sugar
- 35g of unsalted butter
7
A little at a time, add the cream and gently work the mix with your hands until a dough forms - you may not need to add all of the cream
- 110ml of double cream
8
Wrap the chocolate mixture in cling film and rest in the fridge for 2 hours
9
Once the dough has rested, roll out on a lightly floured surface to approximately 1/2cm thick
10
Use a round 6cm cutter to cut out the chocolate scones, being careful not to twist the cutter or the circles will be wonky
11
Place the circles on a greased baking tray, cover with a tea towel and leave to rest in a warm place for 1 hour
12
Preheat the oven to 180°C/gas mark 4
13
Bake the chocolate scones for 9 minutes. Then, remove from the oven and allow to cool, dusting lightly with icing sugar
- 1 tsp icing sugar
14
Serve the scones with the tangerine fool - you can slice the scones in half and spoon some of the fool in between, if preferred
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