Marbled chocolate scones with caramelised ginger, rhubarb and mint cream

Preparation method

1. Preheat the oven to 220C/425F/Gas 7.

2. For the scones, place the flour, salt, hazelnuts, chocolate, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs.

   Technique: Rubbing in

3. Add one of the eggs and the milk and blend until the mixture comes together as a dough. Turn out onto a floured surface, knead briefly until smooth, then roll out to 2.5cm/1in thick. Cut into rounds with a floured pastry cutter. Brush the tops with the remaining beaten egg and place onto a baking sheet.

   Technique: Kneading bread

4. Transfer to the oven and bake for 15 minutes, or until well risen and golden-brown on top. Transfer to a wire rack and leave to cool.

5. For the rhubarb topping, heat the butter in a pan, add the rhubarb, sugar, vanilla seeds and ginger and cook gently for five minutes, or until softened and well combined.

6. For the mint cream, place the cream cheese, icing sugar and mint into a bowl and mix well.

7. For the caramelised ginger, place the ginger and sugar into a small pan and cook over a low heat for 6-8 minutes, or until the sugar has melted and is beginning to caramelise. Add the wine and cook for 1-2 minutes.

8. To serve, place the scones onto a serving plate, top with a dollop of rhubarb, then a dollop of mint cream and finally the caramelised ginger.

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 5