Chocolate & Blood Orange Scones
Prep time: 15 minutes
Cook time: 15 minutes
Yields: 9 scones
Author: Ireland Lindsay
Ingredients:
For the scones:
2 cups all-purpose flour
3/4 cup chocolate chips or chunks
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon kosher salt, I use Dimond kosher
1 tablespoon (blood) orange zest, about 1 blood orange
3/4 cups of cold butter, diced
1/2 cup heavy cream
2 large eggs, more for egg wash
For the glaze:
1 cup powdered sugar
1 tablespoon blood orange juice, more as needed
FOR THE SCONES:
PREHEAT your oven to 400°F and prepare a standard baking sheet with parchment paper, set aside.
INTO the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt mix to combine. Feel free to add your zest at this point to really enhance that orange flavor! Once combined, add in cubed cold butter and mix at low speed until the butter is evenly dispersed and resembles the size of peas, avoid over mixing into a paste as this will alter the texture of your finished product.
INTO a separate small bowl, combine the heavy cream and eggs. Slowly stream the cream/egg mixture into the flour mixture until just combined. Add in chocolate and orange zest (if you haven’t already) and pulse till combined. The dough will be dry but not overly crumbly, it should pull away from the sides of the bowl.
POUR onto a lightly floured work surface and flatten till 3/4 to 1 inch thick. You should see portions of butter throughout; this will create those distinctive layers. Using a 3-inch circle cutter, cut evenly into 9 portions.
BRUSH the tops with the egg wash, sprinkle with sugar, and bake for 15 minutes, switching the pans halfway through, until the tops are lightly browned, and the insides are fully baked. Serve warm or at room temperature!
FOR THE GLAZE:
COMBINE the powdered sugar and orange juice until you’ve reached desired texture. Feel free to add 1/2 teaspoon orange zest for an enhanced orange flavor.
TO FINISH:
TO assemble, place a scone, and drizzle with glaze! Store scones un-glazed room temp covered for 3 days, but they’re really best eaten the day of.
Recipe by @IreBakes
