This chocolate scones recipe is as toothsomely indulgent as it looks; the zesty tangerine fool cutting through the richness of the chocolate. It is tailor-made to cooking with kids, but be warned: it could get messy

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
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
VideoVideo: Whisk cream
Room for a little one
This is a fun step for kids to do, and is a great basic skill to learn. Get their little arms working by having them whip the cream as necessary
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
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
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
Back to school
Sprinkle flour over your dough and dust your rolling pin with flour to prevent sticking. Ensure the dough isn’t sticking to the work surface every now and then, and sprinkle more flour if needed
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
Room for a little one
Have the little ones lend a helping hand by letting them cut the mixture with the cutter
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
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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Ingredients

Tangerine fool

Chocolate scones

  • 150g of plain flour
  • 30g of baking powder
  • 35g of unsalted butter
  • 30g of caster sugar
  • 110ml of double cream
  • 12g of cocoa powder
  • 1 tsp of icing sugar

Equipment

  1. 6cm pastry cutter

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Nutrition (per Portion)

Calories

248
12%

Sugars

13g
14%

Fat

16g
23%

Saturates

10g
49%

Salt

506mg
8%
of an adult's guideline daily amount
Creamy tangerine fool is sandwiched between mini chocolate scones to create a wonderful sweet treat for the festive season in this recipe by Adam Gray

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