Orange and Dark Chocolate Scones with Orange Glaze
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
12 mins
-
Total Time
27 mins
-
Servings
8 scones
-
Calories
391 kcal
-
Course
Bread, Baked Goods
-
Cuisine
American
Orange and Dark Chocolate Scones with Orange Glaze
Description
The Orange and Dark Chocolate Scones with Orange Glaze feature a dough blended from all-purpose flour, baking powder, baking soda, sugar, and cinnamon, highlighted by freshly grated orange zest. Cold unsalted butter is cut into the dry mix to create a crumbly texture, followed by the addition of buttermilk and beaten egg to bind the dough. Dark chocolate pieces are folded in carefully to retain chunks of chocolate throughout the baked scones.
Once shaped into wedges, the scones bake until their edges turn golden brown and the centers bake through but remain tender and moist. The bright orange glaze, made from powdered sugar, fresh orange juice, and zest, is drizzled while the scones are still warm, infusing additional citrus flavor and a glossy finish.
They are well suited for serving at breakfast or with afternoon tea. Best eaten the day they are baked to enjoy the flaky texture and fresh glaze. The combination of citrus and bittersweet chocolate makes these scones distinctive without overpowering sweetness.
Ingredients
- for the orange and dark chocolate scones:
- 2 c. all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. kosher salt
- 3 T. sugar
- ¼ tsp. cinnamon
- orange zest from 1 large
- ½ c. cold unsalted butter, cut into small pieces
- ½ c. buttermilk do not substitute
- 1 egg lightly beaten, large
- 2 oz. dark chocolate chopped into 1/4″ pieces (I used Lindt 70% cocoa)
- For the Orange Glaze:
- ¾ c. powdered sugar
- 1 T. orange juice freshly squeezed
- orange zest from 1 large
Instructions
- Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, sugar, cinnamon, and orange zest. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk and egg. Stir just until combined (do not overmix). Gently fold in chocolate.
- Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8” circle and cut into 8 wedges. Transfer to baking sheet. Bake until scones are golden brown, 12 to 15 minutes. Remove from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.
for the orange glaze:
- While scones are still warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. Drizzle the orange glaze over the scones.
- Serve warm or at room temperature. Best eaten on the day they are baked.
Notes
- Use buttermilk as specified to achieve the desired tender crumb; do not substitute.
- Fold in dark chocolate gently to maintain pockets of chocolate without melting into the dough.
- Glaze the scones while warm so the orange glaze drizzles smoothly and adheres well.
- These scones are best eaten the day they are baked to enjoy their optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 391kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 55mg | 18% |
| Sodium | 350mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
