Ever since I made Irish Soda Bread Cranberry Scones I have been thinking about making another batch with a twist. I loved the fluffy texture of the previous batch and I wanted to keep that going. I took the basic ingredients of the first recipe and added chocolate chips and orange zest. It was so easy with great results! The texture and consistency was just like before only with the added bonus of orange and chocolate. The orange zest and chocolate were balanced perfectly and it reminded me more of a dessert than a breakfast scone. These were a huge hit so I will definitely be making these again!
Dark Chocolate Orange Scones
(Makes 8 scones)
- 3 cups all-purpose flour, plus additional for work surface
- 1 cup cake flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon table salt
- 5 tablespoons unsalted butter, softened
- 1 1/4 cups buttermilk
- 1 egg, lightly beaten
- 1 cup semi-sweet chocolate chips
- 1 large orange, zest
- Pre-heat oven to 400F. Whisk together flours, sugar, baking soda, cream of tartar and salt in a large bowl.
- Work the softened butter into the dry ingredients with a fork or your fingertips until the flour mixture resembles coarse crumbs.
- Add the buttermilk and egg, chocolate chips, orange zest, and stir with a fork until the dough just begins to come together.
- Turn out onto a lightly floured work surface and knead until the dough just becomes cohesive and bumpy.
- Pat dough into a round and use a knife to cut it into 8 wedges. Form each wedge into a round and place on a parchment-lined or greased baking sheet.
- Cut a cross shape into the top of each. Bake for 15 to 20 minutes until the tops are golden brown, or until the internal temperature reaches 170 degrees.
- Remove from the oven and let cool to room temperature.