Chocolate Orange Zest Scones
- Cook Time: 38 minutes
- Total Time: 38 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon fresh orange zest (from about 1 large orange)
- 1/2 cup semi-sweet chocolate chips or chopped dark chocolate
- 1/2 cup heavy cream, cold
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (for brushing the tops)
- 1 tablespoon coarse sparkling sugar (optional for topping)
Instructions
- Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking and to ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large clumps so the leavening agents are evenly distributed throughout the dough.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is what creates those flaky layers.
- Gently stir in the fresh orange zest and the chocolate chips. Tossing them with the flour mixture before adding the liquid ensures that the chocolate and zest are evenly distributed and don’t sink to the bottom.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this liquid mixture into the center of the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this will make the scones tough.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 equal wedges. Place the wedges on the prepared baking sheet, leaving about 2 inches of space between each.
- Brush the tops of the scones with a little heavy cream and sprinkle with sparkling sugar if desired. Bake for 18 to 20 minutes, or until the tops are lightly golden brown. Remove from the oven and let them cool on the pan for 5 minutes before transferring to a wire rack.