Chocolate Drizzled Chocolate Scones With Chocolate And Orange Speckled Clotted Cream And Orange Marmalade Recipes

ORANGE CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In another bowl, mix milk, orange zest and extract until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half. Pat each portion into an 8-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet., In a small bowl, mix sugar and cinnamon. Lightly brush scones with cream; sprinkle with cinnamon-sugar mixture. Bake 15-17 minutes or until golden brown. Serve warm.

FANCY DOUBLE DRIZZLED CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 425 degrees F. Stack two baking sheets together and line top one with parchment paper (if baking scones freeform). Or, spray six to eight 3 1/2 inch individual tart tins with non-stick cooking spray.
• In a food processor, place flour, sugar, salt and baking powder. Process to combine. Add the butter and pulse to cut it into dry mixture. Process until you have a coarse, mealy texture.
• Turn mixture out into a large bowl. Make a well in the center and add egg, vanilla and most of the cream. Stir to make a soft dough. Fold in chocolate chips. Texture should be between a dough and a firm batter. With an ice cream scoop, drop scone dough into tart tins or onto baking sheet.
• Bake until lightly browned (15-18 minutes).
• Remove from oven and cool in tart tins or on baking sheet until slightly cooled, about 15 minutes.
• Place parchment paper or waxed paper under cooling racks; transfer cooled scones to racks. Drizzle both melted chocolates over scones. After the chocolate has set, dust tops of scones with confectioners' sugar. Place scones on serving plate. Serve slightly warm or at room temperature with Creme Fraiche or Devonshire Clotted Cream (optional). Makes 6-8 scones.
• **Tip:
• When melting White Chocolate, be careful not to burn it. White Chocolate or milk chocolate will burn much easier than dark chocolate as they have a much higher milk solid content. When melting white chocolate or milk chocolate, place chocolate in a double boiler on very low heat. Stir constantly, and keep your eye on it continually while melting.

CHOCOLATE-ORANGE SCONES

Steps:

• Preheat oven to 400°. In a small bowl, combine pancake mix, cream and orange zest. Turn onto a lightly floured surface; knead 6 times. Knead in chocolate., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake 9-11 minutes or until lightly browned. Serve warm.

ORANGE & CHOCOLATE DRIZZLE TART

Steps:

• Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
• Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
• Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
• Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.