Tangerine fool with chocolate scones

Tangerine fool with chocolate scones

Tangerine fool with chocolate scones

  • Dessert
  • medium
  • 10
  • 50 minutes, plus 3 hours resting and setting time

PT50M

PT3H

Why not try?

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

Ingredients

Metric

Imperial

Tangerine fool

Chocolate scones

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

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