Scones aren’t necessarily the first item you would think of to whip up for breakfast, but with just a few simple ingredients and a little bit of time, you can have a lovely treat ready for your table.

I love the classic flavors of dark chocolate and orange. Dark Chocolate Chunk Orange Scones are the perfect combination of a moist and flaky texture with just the right amount of sweet.

Here are a few easy tips to remember when baking scones:

  • Scones are best eaten the day they are made
  • Make sure your butter and cream are as cold as possible
  • Don’t overmix or your scones will be tough
  • Freeze your pan of scones for about 20 minutes before baking
  • Bake your scones until they are just done. This will keep the center of the scones delicate and moist.

 

Now, let’s get baking!!

 

 

 

Scones

2 cups all-purpose flour

2 teaspoons baking powder

¼ cup of sugar

½ teaspoon salt

¼ cup cold butter cut into cubes

1 T orange zest

½ cup chopped dark chocolate

¾ cup + 3 tablespoons heavy cream

 

Glaze

1 cup powdered sugar

2 tablespoons orange juice

1 tablespoon orange zest (optional)

Combine all ingredients into a small bowl and mix until combined.

Combine the all purpose flour, baking powder, sugar, and salt in a large bowl. Mix until just blended. With a pastry cutter, cut in cold butter cubes until they are pea-sized. Add orange zest and chopped chocolate and stir in to the flour/butter mixture. Make a well in your flour and pour in the cream. Gently mix in the cream until just blended. If the mixture seems a little dry, add up to 2 tablespoons more of the cream. Once combined, place scone mixture on a lightly floured surface and knead together for about 1 minute. Be careful not to overmix or over-knead or your scones will be tough. Form dough into a round (about 1” thick). Use a bench scraper (a knife or pizza cutter works too) to slice into 8 equal wedges.

Place scones on a parchment lined pan and place in the freezer for about 20 minutes. Take scones out of the freezer and brush with heavy cream. Bake at 425* for 10-15 minutes.

Once baked, place scones on a wire rack and drizzle with glaze while they are still warm.

 

 

 

 

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