Salted Chocolate Honeycomb
"Make these amazing bombs of honeycomb well in advance and keep them in the freezer, so you can pull...
3 cups of self-raising flour
1/2 teaspoon of sea salt flakes
1 teaspoon Lemon Zest cut fine and short if possible
1 cup of lemonade
1 cup of cream
Vanilla Bean whipped cream
300g whipping cream
2 teaspoons Caster sugar
1/2 vanilla bean pod (seeds only)
1/4 teaspoon vanilla extract
Serve with a generous amount of
Bonne Maman's Strawberry Conserve
1/2 cup Flour to help roll and cut out scone mix
1/4 cup of cream to brush the scones
Pre heat the oven on fan bake at 200C. It's best to have the shelves a little to the top of your oven.
Introduce and combine in a med-lrg bowl the flour, lemon zest and salt.
Make a well in the flour, lemon zest and salt mix and add the liquids, the cream and lemonade it doesn't matter which first. I do the cream first usually.
Now it's time to bring it together, you don't want to over work the mix, so just until a dough is formed, about 45 seconds with a fork.
Turn the now formed dough out on a lightly floured surface and gentle form the dough into a round disc. Again don't over work it, it will get stressed and not rise as well.
Using a floured rolling-pin, roll the dough out until it's about 3 cm in thickness. Don't over roll the dough, remember keep it relaxed, this will allow it to rise into soft light scones.
Grab a scone cutter, or a glass the size you want your scones to be. "This is where you can play a little on convention, a small cutter will give you nice petite scones for a more formal afternoon tea event where as a larger cut will feed the hungry hoards."
Don't forget to flour the cutter, so the mix comes away easily and another hint is to cut straight through the mix, don't twist the cutter through the mix, also cut up against the last to use as much of the mix as you can.
Once the scone circles are tapped out of the cutter, place them closely touching each other on a lightly flour oven tray.
Once all the cut scones are cut and on the tray brush the surface of the scones with a little cream. This will give the scones a lightly glazed top.
Place in the top area of your oven.
Bake in the oven for 12-15 minutes until golden and they should have risen well.
Remove the tray from the oven. Allow the scones to sit for couple of minute before removing to a wire rack.
Vanilla infused whipped cream:
Pour the cold cream in a lrg mixing bowl, add Vanilla extract, and sugar.
Whisk until the cream comes together and holds a shape. Don't over work it, allow it to be soft whipped cream.
Place in the fridge till required.
I like to keep my Scones whole and let them retain their fresh warmth till its time to eat.
Place your vanilla cream in an appropriate container with a serving spoon.
Grab your "Bonne Maman" Strawberry Conserve, and a serving spoon.
Lightly flour your serving board for that just made look.
Place your serving of scones on your board and serve.
Don't forget a knife to cut your scones.
Woodern rolling pin
Set of cup measures
Set of spoon measures
Knive and Fork
lrg mixing bowl
Credits: Shawn Sheather