Adam Gray's tangerine fool with chocolate scones recipe

11 ratings Rate
  • Serves 10
  • 50mins to prepare and cook, plus 3hrs to rest and set
  • 262 calories / serving
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Traditional tangerines are given a modern twist in this recipe. The rich chocolate scones are complemented by the creamy citrus elements in the fool. For an added festive twist, you can sprinkle icing sugar on both components to emulate snow.

To make the tangerine fool, place a saucepan over a low heat and slowly soften the peeled tangerines with the caster sugar and orange juice.

When the tangerines are softened, take the pan off the heat.

Using a hand blender, blitz the cooked tangerines into a smooth paste. Set aside to chill

Whip the cream to form soft peaks and then slowly fold in the chilled tangerine mix. This is a great skill for the kids to learn and enjoy, have them assist you in whipping the cream.

Place the tangerine fool into a bowl and refrigerate until needed.

To make the scones, sieve the plain flour, baking powder and cocoa powder into a bowl. Add the caster sugar and rub in the butter, allow the kids to crumble the sticky mixture between their fingers fine breadcrumbs are formed.

Add the cream and get the kids to slowly work the mix with their hands until a firm dough is formed.

Cover the chocolate mixture in cling film and chill in the fridge for a couple of hours.

Once the dough has rested and chilled, roll it out on a lightly floured surface to approximately 1/2cm thick. Get your little helpers involved by sprinkling the work surface and rolling pin with flour, and continuing to do so if needed.

Use a small round (6cm) cutter to cut small rounds from the chocolate mixture. There’s room for the little one here, have them cut the rounds, ensure they do not twist the cutter or the circles will go wonky

Transfer the scones to a greased baking tray, cover with a tea towel and leave in a warm place for an hour

Preheat the oven to gas 5, 180°C, fan 160°C.

Bake the chocolate scones for 9 minutes, remove and allow to chill. When cool, sprinkle with icing sugar.

Serve the scones with the tangerine fool; you can cut the scones in half and add some of the fool in between, if desired.

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  • Ingredients

  • For the tangerine fool

  • 180g (6oz) tangerine, peeled
  • 65g (2oz) caster sugar
  • 90m (3fl oz) orange juice
  • 180ml (6fl oz) whipping cream
  • For the chocolate scones

  • 150g (5oz) plain flour
  • 30g (1oz) baking powder
  • 35g (1oz) unsalted butter
  • 30g caster sugar
  • 110ml (3 3/4fl oz) double cream
  • 12g (1/2oz) cocoa powder
  • 1 tsp icing sugar
  • Energy 1095kj 262kcal 13%
  • Fat 16g 23%
  • Saturates 10g 50%
  • Sugars 13g 14%
  • Salt 1g 17%

of the reference intake
Carbohydrate 25g Protein 2.5g Fibre 1.1g


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