Will Torrent’s black forest cream tea

Will Torrent’s black forest cream tea

Who says a cream tea is only for summer? This winter twist on the teatime classic is a welcome treat as the days draw in… And with a dollop of Rodda’s Cornish clotted cream, these scones are the perfect festive flavour combination.

This recipe is an adapted version of the Cherry and Chocolate Scones recipe from ‘Afternoon Tea at Home’, by Will Torrent (Ryland Peters & Small, £19.99).

Ingredients
Method

For the chocolate and cherry scones:

400g plain flour

40g cocoa powder, plus extra for dusting

2 teaspoons baking powder

a pinch of salt

100g butter, chilled and diced

50g caster sugar

75g white chocolate chips

100g dried morello cherries, roughly chopped

2 egg yolks

250ml whole milk, plus 1 tablespoon, to glaze

2 teaspoons lemon juice

Rodda’s Cornish clotted cream

 

For the cherry and Kirsch jam:

750g fresh pitted cherries

500g jam sugar

100ml water

100ml Kirsch

a sugar thermometer

a chilled plate or saucer

For the chocolate and cherry scones:

  1. Sift the flour, cocoa powder and baking powder into a large mixing bowl. Add the salt and chilled, diced butter, and start by using a palette knife to cut the butter into the flour, then switch to using your hands to gently rub in the butter. Do not over work the mixture but lift the flour and butter up in your hands and gently press and roll it across your fingertips. When there are no visible pieces of butter remaining add the caster sugar, white chocolate chips and chopped dried cherries. Mix to combine.
  2. Make a well in the middle of the mixture and add 1 egg yolk, the milk and lemon juice. Use the palette knife to cut the wet ingredients into the dry, then gently mix with your hands until almost combined.
  3. Turn the dough out onto a lightly floured work surface and very gently knead until almost smooth. Pat or roll the dough to a thickness of 3 cm.
  4. Dip the cookie cutter in flour to prevent it sticking then stamp out discs from the dough and arrange them on the prepared baking sheet. Gather the off-cuts into a ball, re-roll and stamp out more scones.
  5. Mix the remaining egg yolk with 1 tablespoon of milk and neatly brush the top of the scones with the glaze. Bake on the middle shelf of the preheated oven for about 10 minutes until well-risen and golden brown.

 

To make the cherry and Kirsch jam:

  1. Put all the ingredients into a large pan set over a medium heat and cook to 112C on a sugar thermometer. This is the ‘setting’ stage.
  2. To test for a set, drop 1/2 teaspoon of the mixture onto a chilled plate, leave it for 30 seconds, then gently push it with your fingertip. If it wrinkles then it is ready, if not, continue to cook the jam for another 2 minutes and test again.
  3. Remove the pan from the heat and set aside for 2–3 minutes before pouring into sterilized glass jars. Secure the lid on tightly, turn the jar upside down and leave to cool completely. This will create an airtight seal so you can store the jams outside of the fridge. Remember to label each jar so you know what you have and when you made it. Store in the cupboard for up to 6 months.
  4. Refrigerate once open and consume within 4 weeks.

 

Split the scone and serve warm with Cherry and Kirsch jam and a generous dollop of Rodda’s Cornish Clotted Cream on top of each half scone. Dust with cocoa powder for an extra chocolate hit.

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Time: 30 minutes
Makes: 24 scones

products used

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