Orange Chocolate Chunk Scones with Orange Glaze
Orange chocolate chunk scones topped with a fresh orange glaze. These flaky cream scones are studded with semisweet chocolate chunks and orange zest, and can be prepared in just over 30 minutes!
Ingredients
Orange Chocolate Chunk Scones:
- 1 cup + 2 tablespoons (145 g) unbleached all-purpose flour
- 1 cup (130 g) whole wheat pastry flour I recommend Bob's Red Mill brand
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
- 1 packed tablespoon freshly grated orange zest
- 8 tablespoons (4 oz; 115 g) very cold unsalted butter cut into ½-inch cube
- 3½ ounces (100 g) chopped semi-sweet chocolate or good-quality chocolate chips
- 1 cup + 1 tablespoon (255 mL) cold heavy cream, plus 1 tablespoon for brushing
- 1-2 tablespoons Belgian pearl sugar, turbinado, or demerara sugar for sprinkling
Orange Glaze:
- ¾ cup (75 g) powdered sugar sifted
- 1 tablespoon + 1 teaspoon freshly squeezed orange juice
- freshly grated orange zest for garnishing
Optional Serving Suggestion:
- orange marmalade °
Instructions
- Preheat the oven to 425°F (218°C) with the rack in the center position. Line a large baking sheet with parchment paper (or silicone baking mat) and set aside.
- Prepare Scones: In a large food processor (fitted with a blade attachment), combine the all-purpose flour, pastry flour, baking powder, and salt. In a small bowl, combine the sugar and zest. Rub the zest into the granulated sugar until it is extremely fragrant and moist. Add it to the food processor with the remainder of the dry ingredients. Pulse several times until all of the ingredients are evenly incorporated. Note: You can also prepare these scones in a bowl with a pastry cutter.
- Add the cold, unsalted butter and pulse 10 to 15 times, or until the butter is no smaller than the size of a large pea. Transfer mixture to a large mixing bowl and stir in the chocolate chunks. Create a well in the center of the dry ingredients and pour in the heavy cream.
- Using a large fork, stir the cream into the dry ingredients until the dough starts to come together (it will be shaggy). Scrape the scone dough onto a clean, floured counter-top. Press the dough together gently for 5 to 10 seconds (avoid over-working) and pat the dough into an 7-inch diameter disc, roughly 1-inch thick. Don’t worry if the edges are slightly shaggy.
- Using a sharp, large knife, cut the dough into six wedges. Transfer the scone wedges onto the lined baking sheet, distributing them evenly, so they are several inches apart. If your dough is no longer chilled, place in the fridge for 10 to 15 minutes before baking.
- Using a pastry brush, brush the tops of the scones with the remaining heavy cream. Sprinkle the scones generously with Belgian pearl sugar, turbinado, or demerara sugar. Bake for 14 to 18 minutes, rotating the baking sheet halfway through, or until the scones are golden brown.
- Immediately transfer the scones to a rack to cool completely before glazing (or simply serve with orange marmalade). If you are planning on reheating the scones or are not serving the scones immediately, see the note section for more tips.
- Prepare the Glaze: Combine the powdered sugar, orange juice, and orange zest in a small bowl and mix until smooth. If it is too thin, add a touch more powdered sugar. Using a spoon, drizzle the cooled scones with the glaze (*if storing these ahead of time before serving, I prefer to glaze just before serving).
Tips for Success:
- Orange Glaze: If you aren’t planning on serving these scones right away (within the first few hours of baking), avoid glazing the scones until just before serving. This rule also applies if you want to be able to reheat or refresh your scones in the oven later (trust me, reheating glazed scones will be a disaster).
- If you prefer your scones unglazed, just remember that these scones are subtly sweet. I prefer my scones this way, but if you prefer sweet scones, increase the granulated sugar by 1 to 2 tablespoons.
- Storing and Freezing: If you wish to reheat the scones or prepare them in advance, prepare and bake the scones are directly and allow them to cool completely (do not glaze). Wrap the cooled and baked scones in plastic wrap, place in a large freezer-safe bag, and freeze for up to 2 months. Allow to partially defrost, place the scones on a lined baking sheet, and reheat in a 325°F - 350°F oven for 8 to 10 minutes or until flaky and warm.
Serving: 1serving, Calories: 407kcal, Carbohydrates: 75g, Protein: 9g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 15mg, Sodium: 472mg, Fiber: 6g, Sugar: 31g