Tangerine fool with chocolate scones
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
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. Recipe courtesy of GreatBritishChefs.com