Lakeland Dairies Chocolate & Orange Scone Recipe

Scone Ingredients

• 765g Scones Base Dough

• 50g candied orange

• l0g orange zest

Method

1. Make the scone dough, adding the candied orange & orange zest with the flour

2. Roll out the dough after chilling and cut out approx. 80gm round pieces

3. Brush the top of the scones with egg wash

4. Bake at 220°C for 15-17 minutes until the scones are golden on top

5. Cool and slice in half

Chocolate Mousse

• 300g Millac Gold Double

• 225g Lakeland Dairies Whipping Cream

• 150g dark chocolate, chopped

Method

1. In a pan heat the Lakeland Dairies Whipping Cream until it boils

2. Pour it over the chopped dark chocolate in a bowl and combine using a spatula until a smooth ganache is formed. Cool to room temperature

3. Whip up the Millac Gold Double until soft peaks form

4. Mix the whipped Millac Gold Double with the chocolate ganache using a spatula until combined

Assembly

Pipe the chocolate mousse over the half-cut scones

Chef’s Tip
For best whipping results chill the Millac Gold Double for 24 hours before whipping

lakelanddairiesfoodservice lakelandFS

Method

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