The whole family is sure to love these almond and chocolate scones, drizzled with warm marmalade glaze. Serve warm with mascarpone and extra marmalade for an unforgettable treat at teatime.
Almond and Chocolate Scones With Marmalade Glaze
Makes: 12
Ingredients:
2 ½ cups self-raising flour, plus extra to dust
1 ½ tsp ground cardamom
1 tsp finely grated orange zest
2 tbsp caster sugar
80g cold unsalted butter, chopped
80g finely chopped dark chocolate
1 cup buttermilk
¼ cup marmalade, plus extra to serve
¼ cup slivered almonds, toasted
250g mascarpone cream, to serve
Method:
Preheat oven to 220°C (200°C fan forced). Combine flour, cardamom, orange zest and caster sugar in a bowl. Add the butter and using your fingers, rub into the flour until it resembles breadcrumbs.
Make a well in the centre, add the chocolate and buttermilk.
Using a butter knife (or pallet knife), mix until the dough just comes together. Turn out onto a lightly floured surface.
Lightly knead until the dough just comes together. Press out to a 3cm-thick round. Dip a 5cm round cutter into flour and cut out scones. Gently press leftover dough pieces together and repeat.
Arrange on a lightly greased baking tray lined with non-stick baking paper so that they are just touching. Bake for 15-20 minutes, or until golden.
Meanwhile, heat marmalade in a small saucepan over low heat until runny. Brush scones straight out of the oven with marmalade and sprinkle with almonds. Serve warm with mascarpone and extra marmalade.
Smart Tip:
Make sure not to overwork your scone dough, otherwise the scones will be tough and dense.
