Honeycomb, chocolate and orange scone wedges
Serves: 8
Prep time: 15 minsTotal time: 
Martin Poole
Honeycomb, chocolate and orange scone wedges
Recipe by Jo Wheatley
Serves: 8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
243Kcal
Fat
11gr
Saturates
6gr
Carbs
33gr
Sugars
13gr
Fibre
2gr
Protein
5gr
Salt
0.5gr
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Ingredients
- 225g self-raising flour, plus extra for dusting
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda
- 50g cold unsalted butter, diced
- zest of 1 large orange
- 100g dark chocolate, chopped
- 50g mini honeycomb pieces
- 2 tbsp freshly squeezed orange juice
- 75-100ml milk
- 1 egg, beaten
- 1 x 227g tub of clotted cream, to serve
- 1 x 340g jar of apricot jam, to serve
Step by step
Get ahead
Best served on the day they're made or cool completely, then freeze.
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Sift the flour, cream of tartar, bicarbonate of soda and a pinch of salt into a large mixing bowl. Add the butter and orange zest and rub in until the mixture resembles fine crumbs.
-
Add the chocolate and honeycomb; mix well.TipWant to make individual round scones? Stamp out 8 x 6cm rounds and bake for 15 minutes.
- Slowly add the orange juice and half the milk and, using a knife, start to mix the dough. Continue adding the milk a tablespoon at a time – you only need to add enough to bring the dough together, you may not need it all.
- Turn out onto a lightly floured surface and gently knead for 20 seconds. Don't over-work the dough or the scones will become heavy.
- Pat the dough into a side plate-sized circle (about 18cm), then brush with beaten egg. Place onto a lined baking sheet and score the surface into 8 wedges.
- Bake on the middle shelf for about 18-20 minutes until well-risen and golden.
- Serve warm or at room temperature, sliced into 8 wedges, with clotted cream and jam alongside.
Chef quote
I love the versatility of a good scone recipe – how you can take a fluffy little pillow of yumminess into a whole new dimension.
