Tangerine fool with chocolate scones

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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




Tangerine fool

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


  • 6cm pastry cutter


For the tangerine fool, place a saucepan over a low heat and gently cook the peeled tangerines with the sugar and orange juice
Once the tangerines begin to soften, remove the pan from the heat
Using a hand blender, blitz the cooked tangerines into a smooth pulp. Set aside to cool
Whip the cream to soft peak stage and then gently fold in the cold tangerine pulp
  • 180ml of whipping cream
Place the tangerine fool in a bowl and store in the fridge until needed
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
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
Wrap the chocolate mixture in cling film and rest in the fridge for 2 hours
Once the dough has rested, roll out on a lightly floured surface to approximately 1/2cm thick
Use a round 6cm cutter to cut out the chocolate scones, being careful not to twist the cutter or the circles will be wonky
Place the circles on a greased baking tray, cover with a tea towel and leave to rest in a warm place for 1 hour
Preheat the oven to 180°C/gas mark 4
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
Serve the scones with the tangerine fool - you can slice the scones in half and spoon some of the fool in between, if preferred
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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