Serves: 10
Ingredients
For the fool:
● 180g tangerines, peeled
● 65g caster sugar
● 90ml orange juice
● 180ml whipping cream
For the chocolate scones
● 150g plain flour
● 30g baking powder
● 12g cocoa powder
● 30g caster sugar
● 35g unsalted butter
● 110ml double cream
● 1 tsp icing sugar
Method
● For the tangerine fool, place a saucepan over a low heat and gently cook the peeled tangerines with the sugar and orange juice.
● Once they 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 gently fold in the cold tangerine pulp. Place the tangerine fool in a bowl and refrigerate 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 all of the 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 ½ cm thick.
● Use a round 6cm cutter to cut out the 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 oven to 180°C.
● Bake the scones for 9 minutes. Remove from the oven, allow to cool, then dust lightly with icing sugar. Serve with the tangerine fool – halve scones and spoon some of the fool in between, if preferred.
