Chocolate Orange Scones
By Audrey Plant
Ingredients
Scones
4 cups plus ¼ cup all-purpose flour
¼ cup sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 teaspoons grated orange zest (2 oranges)
¾ pound (3 sticks) cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup (½ pint) cold heavy cream
1 cup semi-sweet chocolate chunks or chips
1 egg beaten with 2 tablespoons water, for egg wash
Glaze
½ cup plus 2 tablespoons confectioners’ sugar
4 teaspoons freshly squeezed orange juice
Instructions
1. Preheat oven to 400 degrees.
2. Using a stand mixer with a paddle attachment place flour, sugar, baking powder, kosher salt and orange zest in mixing bowl.
3. Dice cold butter into about 1-inch pieces. Set aside.
4. In a small bowl, beat eggs and heavy cream until combined, set aside. In another bowl, beat remaining egg and water, set aside.
5. Turn stand mixer on low, add diced butter, mix till butter is the size of peas.
6. On low speed, add egg and cream mixture to dough. Mix until dough comes together. Keeping mixer on low speed, add chocolate chunks to dough.
7. Lightly flour countertop and rolling pin. Roll dough to 1-inch. Work fast so the dough does not stick to the countertop. Using a glass jar or cup, cut scones into circles of dough.
8. Place 6 scones to a baking sheet. Brush tops of the scones with egg wash and sprinkle with sugar.
9. Bake 20 to 25 minutes until tops are golden brown. Allow scones to cool for 15 minutes. Whisk confectioners; sugar and orange juice. Drizzle glaze over the scones.
