Chocolate Chunk Orange Scones are rich, tender, and the perfect amount of sweet. The citrus on the orange and the dark chocolate combine beautifully for a super flavorful and delicious scone!
So the Memorial Day weekend is over…
I’ll tell you, it was a doozy in my life. I had to go to Boston with one of my sons for a soccer tournament and my husband had to go near Philadelphia with one of my other sons for HIS soccer tournament. I hate weekends where we all have to go opposite directions, especially to cool cities to explore….and ESPECIALLY on holiday weekends. BUT we’re all home safe and sound, ready to be done with the soccer season for the year.
Only a few more weeks. Jesus take the wheel.
Also when did I become the old person that gets achy joints after driving long distances? Last night when I got out of the car I had to literally move at a snails pace, holding my back, bending my knees like a little old lady.
ANYWAY. Today we’re talking about scones…which I happen to ADORE. I’ve made a few other scone recipes on my site before, like these Chocolate Chip Cream Cheese Scones (yum), and these Bacon Cheddar Scones. And I also have an amazing scone recipe in my book that today’s recipe is a spin on.
Now, I’ll have to admit…chocolate and orange isn’t my most favorite flavor combo…BUT I started a really fun BAKING COMMUNITY on facebook (totally come over and join) and I asked the members in the group about a few flavor ideas and they overwhelmingly chose the chocolate/orange option.
I’m a people pleaser, so I did what you guys told me and chocolate and orange was how it played out.
And these scones are super great. If chocolate/orange isn’t your fave, you can play around with ideas…leave out the chocolate…leave out the orange…use craisins in place of chocolate (like I did in my book)…up to you!
The recipe is REALLY easy and comes together in just a few minutes. The goal to a scone (IMO) is to be crispy on the outside and soft and tender on the inside. Let’s talk how to get that result…
Whisk your dry ingredients together. No problem.
Chop your chocolate, zest your orange…
And cut COLD butter into the dry ingredients. You can use a pastry cutter or a fork to do this step.OR you could even use your food processor. You want the mixture to resemble coarse sand. The tiny butter bits keep the scone tender, much like it does with a biscuit or pie crust.
Add in the chocolate and zest…
And then cold heavy cream. You want the mixture to come together, and not crumbly, but it will have a dry texture.
Press this into a circle or square about an inch thick and cut into pieces.
Brush the dough with some heavy cream…
And bake them for 15-20 minutes.
You can certainly stop there, OR you can add a sweet orange glaze, which is just powdered sugar, orange juice and a tiny bit of zest.
Drizzle that on top…
And go ahead and enjoy! I think these are best served warm or the same day.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup cold, salted butter, cut into cubes
- 1 tablespoon orange zest
- 1/2 cup chopped semi-sweet chocolate
- 3/4 cup plus 3 tablespoons cold heavy cream
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- Preheat oven to 425°F. LIne a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. Add the orange zest and the chocolate.
- Make a well in the center of the dry mixture and add 3/4 cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.
- Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round or rectangle approximately 1 inch thick and use a knife or pizza cutter to cut into 6 equal pieces.
- Arrange the pieces on the prepared baking sheet about 1 inch apart. Brush the wedges with 2 tablespoons of heavy cream and bake for 15-20 minutes, until the scones are golden and the edges are lightly toasted.
- In a bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Drizzle glaze on top of the warm scones.
- Serve warm.
I prefer these if enjoyed the same day as being made, but if you need to, store airtight at room temperature for up to 2 days.
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