Scones with Marrons Glacés and Chocolate Sauce

Sweet scones topped with roasted chestnuts and served with a rich, velvety dark chocolate and double cream sauce.

Baking Vegetarian Sweet Chocolate Chestnuts

Estimated Nutrition

Calories

1258.2

kcal / serving

2516.4 kcal total

Carbs

124.3g

per serving

248.5 g total

Fat

77.4g

per serving

154.8 g total

Protein

17.1g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Self-Rising Flour

plus extra for dusting

tsp

melted

to dust

Dairy

Butter

150

Milk

plus extra for brushing

100

Double Cream

NutsSeeds

0.5

tsp

Salt

piece

Roasted Chestnuts

in syrup

Method

Preheat the oven to 220°C.

Dust scones with icing sugar and drizzle with the hot sauce.

Blend flour, baking powder, salt, butter, and sugar in a processor until they look like breadcrumbs.

Add the milk and blend until a dough forms.

Knead the dough on a floured surface until smooth and pat into a 2.5cm thick block.

Cut five scones using a floured round cutter.

Press a chestnut into each scone and brush with milk.

Bake on a non-stick sheet for 15 minutes until golden.

Melt chocolate and double cream in a bowl over simmering water.