Marbled Chocolate Scones with Caramelised Ginger, Rhubarb and Mint Cream

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 225g/8oz self-raising flour
• pinch salt
• 50g/1¾oz hazelnuts
• 75g/2½oz dark chocolate
• 55g/2oz butter
• 30g/1oz caster sugar
• 2 free-range eggs
• 2 tbsp milk
• 25g/1oz butter
• 50g/2oz rhubarb
• 3 tbsp soft brown sugar
• 1 vanilla pod, 2.5cm/1in piece root ginger
• 125g/4½oz cream cheese
• 2 tbsp icing sugar
• 2 tbsp chopped fresh mint
• 50g/1¾oz root ginger
• 4 tbsp caster sugar
• splash white wine

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 220°C (425°F) and line a baking tray. Toast the chopped hazelnuts in a dry pan for 3 to 4 minutes until fragrant, then cool.

2. Split the vanilla pod lengthways and scrape the seeds into the cream cheese with the icing sugar and chopped mint. Beat until smooth, cover and chill.

3. Put the chopped rhubarb, 3 tablespoons soft brown sugar, the scraped vanilla pod and a splash of white wine in a small pan. Simmer 4 to 5 minutes until soft, then cool and remove the pod.

4. Finely chop the 50g root ginger. Melt the 4 tablespoons caster sugar with a splash of water, add the ginger and cook 3 to 4 minutes until golden and sticky. Spread to cool.

5. Chop half the dark chocolate and melt it with the 25g butter over a pan of barely simmering water. Set aside to cool slightly.

6. Sift the flour and salt into a bowl and rub in the 55g butter until it resembles breadcrumbs. Stir in the 30g caster sugar, the grated 2.5cm root ginger, the toasted hazelnuts and the remaining chopped chocolate.

7. Beat the eggs, keeping a little back for brushing, and mix most of them with the milk. Stir into the dry ingredients to form a soft dough, then fold in the caramelised ginger.

8. Pat the dough into a round about 2.5cm (1in) thick. Swirl the melted chocolate and the cooled rhubarb through the top, then cut into 5 wedges and place on the tray. Brush with the reserved egg.

9. Bake 14 to 16 minutes until risen and golden, and a skewer comes out clean. Eggs must be cooked until set. Cool 5 minutes, then serve warm with the mint cream.