Posts Tagged ‘Orange and Dark Chocolate Buttermilk Scones’

I might have been trying to write this post for a month now. It’s not that I don’t want to write the post, it’s just that it’s February and I really don’t want to do anything. All I’ve want to do lately is to stay inside and catch up on Dexter. It’s become my new obsession and I can’t get enough. I just finished season 3 and I’m so excited to watch season 4. I’ve been told by many fans it’s the best season.

Before my obession with Dexter began I really wanted to make some scones. This was back in January, super bowl weekend to be exact. I love scones because they are not too sweet and are a perfect compliment to a cup of coffee or tea. I had a hard time picking between this recipe and a chocolate hazelnut recipe. For some reason I was gravitating more toward the orange and dark chocolate. I’m glad I did because they turned out pretty great.

Recipe adapted from Joy the Baker

Prep time: 30 minutes
Cook time: 15 minutes
Level: Intermediate
Yield: four large or six small scones

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1/2 cup dark chocolate chips

1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice


Place rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse meal.  I use my fingers to rub the butter and dry ingredients together.    In another bowl, combine egg yolk and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the chocolate chips.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 4 large or 6 small  squares.     Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes.  These are best when serve immediately with butter and jam.


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