Chocolate Orange Glazed Scones

Soft and flaky scones with chopped dark chocolate, orange zest, and a delicious orange glaze-The PERFECT combination!Friends, how are you? We have had a crazy past few weeks here. One of our dear friends who was just a groomsman in our wedding passed away in a car crash a few weeks ago. My sweet, precious mother-in-law found out she had a large brain tumor and had brain surgery the same day as the funeral of our friend. It all feels like too much to bear but thank goodness we don't have to bear it alone. We have hope in Jesus and we are resting in that.My mother-in-law has always been the biggest encourager to me. I started a little baking blog in middle school/high school and she was one of my only readers. She believed in me when I was just getting started and that was long before I even became friends with Daniel. Through this difficult stage of life, she has constantly looked to Jesus for strength and wisdom. Whatever season you may be in, there is hope. Our Heavenly Father is above all things and he is ABLE.He makes beautiful things out of the dust and I'm reminded of that when I bake.Baking has always been therapeutic for me. It makes sense and I'm (usually) able to control the outcome. These scones are always a dream to make and I hope you get in your kitchen and try them.

I'll never forget hearing Ina Garten on Food Network say, "chocolate and orange go great together." I heard that quote years ago and that flavor combination has stuck with me. Ina knows.

I shared the process of making these scones on my Instagram story yesterday and they really are so simple to make. If you're a chocolate lover, you can add more chocolate chunks. Like nuts? Throw some in here. These scones are so versatile!

I derived this scone recipe from my

Perfect Blueberry Scones

, where I shared these tips below.

Tips on making the perfect scones:

1. Always start with COLD butter straight from the refrigerator and work fast so the butter doesn’t soften.

2. Don’t over mix your dough or the scones will become tough. Gently mix it until it is just combined.

3. Freezing your scones before baking is a tip I learned from King Arthur Flour and this allows the gluten to relax, making lighter, more tender scones.

4. Add whatever ingredients you like. Fresh fruits, dried fruits, nuts, etc.

So tender.

Make the glaze by combining confectioners sugar and fresh squeezed orange juice.

Happy baking!

Print

Chocolate Orange Scones

Yield: 8 large scones or 12-14 smaller scones

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Scones

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons salted butter, cold and cut into cubes
• 1/2-3/4 cup chopped dark chocolate, depending on how much you love chocolate
• Zest of 1 large orange
• 1 cup heavy cream
• Extra heavy cream for brushing
• Extra sugar for sprinkling

For the Glaze

• 1 cup confectioners sugar
• 2 tablespoons fresh squeezed orange juice

instructions:

How to cook Chocolate Orange Scones

For the Scones

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
2. Using a pastry blender or two knives, cut butter into the flour until it resembles course crumbs. There should be small pieces of butter throughout the flour. Stir in chopped chocolate and orange zest.
3. Pour in heavy cream and gently stir until just combined using a rubber spatula. Do not over mix the dough or the scones will become tough.
4. Transfer dough to a floured surface and gently knead until the dough comes together, only for a few seconds. For larger scones, press dough into an 8 inch circle about 3/4 of an inch thick and slice into triangles using a sharp knife or bench scraper. For smaller scones, press dough into a larger rectangle and slice them smaller.
5. Preheat oven to 425°F and line a baking sheet with parchment paper.
6. Place triangles on the baking sheet and place in the freezer for about 20-30 minutes, allowing the gluten to relax. Freezing the scones allows for lighter, more tender scones.
7. Once out of the freezer, brush with heavy cream and sprinkle with sugar. Bake for 10-15 minutes, or until golden brown on top.
8. Place on drying rack to cool and serve at room temperature.

For the Glaze

1. In a small bowl, whisk the confectioners sugar and fresh orange juice together until smooth. If too thin, add more confectioners sugar. If too thick, add more juice.
2. Pour glaze over each scone and enjoy!

NOTES:

Slightly adapted from Smitten Kitchen. The triangles of dough can be frozen up to a few weeks and baked at a later time.

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