ORANGE CINNAMON CHOCOLATE NUT CHRISTMAS TWIST: dairy free option; indulgence,

This uniquely attractive scone wreath stuffed with chocolate and nuts is the perfect go-to for special guests over the festive season...

Unexpectedly messy but delicious orangey, cinamonny, nutty, chocolately Christmas treat for breakfast or tea

Some, perhaps getting a little bored with Cinnamon Rolls for Christmas Day breakfast, might want to serve this instead.

But whatever occasion you chose to present this hot bread,  it will go down like a bomb. It really is very tasty with wonderful  textures.

The basic recipe is easy -- sugar-free rich scone dough, cinnamon sugar,   chocolate pieces and chopped nuts.  

But you might find - as 67 did - cutting and twisting the components a tad messy.  

67 also made the mistake of baking the twist on a round tray instead of a flat tray,    which would have given the twisted segments plenty of room to spread.  

Still, the twist has multiple layers and it's possible to see where to cut the segments.  And frankly, it is so delicious, the Blogger was not ashamed to serve it as it was.  And the tasters certainly didn't mind

Start the night before and be prepared for chocolatey fingers.

Cost: £3.00 (Feb '23)

Makes: 16 pieces 

Ingredients:

Orange Butter:

150gm/5oz room temperature dairy or plant butter

zest of 2 decent sized oranges

1/8 tsp essence of orange

Sugar-free Rich Scone Dough (higher fibre without losing lightness):

350gm/12 oz plain flour (organic gives fantastic flavour)
2 tsp baking powder
1/2 tsp salt

150 gm/5 oz very cold, cubed dairy or plant Orange Butter 

2 eggs, well beaten
7 tbsp very cold dairy or plant milk.

Layers:

cinnamon sugar:  70g/2.4oz brown sugar + 2 tb cinnamon

finely chopped dark chocolate: 125-150gm dark chocolate

walnuts : 90 gm/3.2oz walnuts

Method:

Orange Butter (make at least 4 hours ahead; pref overnight)

1. Whizz together butter, orange zest & essence of orange until well blended
2. Spread into a flat container lined with cling film; level
3. Cover with cling film; leave in fridge 4 hours or until hard

Scones 

1. Preheat oven to very hot -- 210c; 410f
2. Finely chop chocolate; set aside
3. Mix cinnamon & sugar in a bowl; set aside
4. Chop walnuts into small pieces; set aside
5. Remove orange butter from container; take off cling film; cut into small cubes 
   
   
   
6. Sift dry ingred. into a bowl; rub or process in Orange Butter until mixture resembles peas - don't overdo it!
7. Beat eggs and milk. Make a well in the centre of the flour; pour in eggs & milk; stir lightly with a fork until mixture just holds together
8. Turn out onto a lightly floured board and press lightly and quickly into a rectangle about 1/2 inch (1 cm) thick.  Mentally divide the rectangle into three, lengthwise.  Fold the left hand side onto the middle; and the right hand side onto the middle & left sides.  Repeat twice, rolling lightly with a rolling pin between each folding, handling dough as little as possible
9. Divide dough into 3 similar size pieces; making 1 circle slightly larger than the others. 
10. Roll out the three pieces to circles about 22cm/8inches at their widest
11. Line a baking tray with a silicone mat or greaseproof paper 
12. Remove mat or greaseproof paper; place tray in oven
13. Gently lay the bottom (biggest) circle on the greaseproof paper/silicone mat. 
14. Spread a decent layer (don't overdo it) of cinnamon sugar over the bottom, using a pastry brush if necessary to even it out 
15. Cover with the second circle of dough,stretching edges slightly to cover; scatter over finely chopped chocolate as evenly as possible
16. Place final circle of dough on top; in the centre, place a circular cookie cutter
17. Cut the circle in half at its widest in both directions; you will have 4 quarters
18. Using a very sharp knife carefully cut each quarter in 4 pieces from the edge of the cookie cutter to the edge of the twist
19. Generously scatter walnuts over, gently press to hold them in place
20. Carefully lift each segment and twist to the right (or if you're artistic, work in pairs with both segments facing each other
21. Remove hot tray from oven; lift silicone mat or greaseproof paper onto the pan
22. Bake in the centre of the oven on an ungreased baking sheet 15-20 min until richly golden

Comments from friends, many of whom had second helpings:

'This is really good; I love the scone texture.'

'Lovely.'

'What's in it again?  It's good!'

'I'm happily breaking my diet for this.  It's great but the orange flavour is a tad overwhelming; maybe a bit more cinnamon to balance?'

'It would be wonderful with icing!'

Tips:

• Replace 50gm/1.7oz plain white flour with wholemeal for added fibre without loss of texture

 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and  may not be reproduced, in any form, without the author's written permission.