Let’s talk scones.

I mean, seriously.  I’ve said it before and I will say it again- I love scones.  I love the slightly crusty outside, the soft flaky inside, and the endless combination possibilities one can put into a scone.

When I recently saw the Orange and Dark Chocolate scones Joy (from Joy the baker) made, I dropped everything and ran into the kitchen only to discover I had no chocolate in the house (baking blasphemy, I know.)  I have had a craving for these scones ever since then.

I finally made these scones yesterday and I don’t think I can put into words how freakin’ good these were (and I do mean were as in they are no more…)  She likened this scone to the chocolate covered orange that comes around during the holiday season and I have to agree.

Beyond the flavor, these scones were the perfect texture (see reasons I love scones in the first paragraph.)  Also, since I can’t every wait for anything to cool, the chocolate still had gooeyness when I bit into the scone.

This scone made my entire weekend.

Orange and Dark Chocolate Buttermilk Scones
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • 1½ cup unbleached all purpose flour
  • 2 tablespoon sugar
  • 2 teaspoon orange zest
  • 2¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoon cultured organic butter
  • 1 none egg yolk
  • ¼ cup + 2 T of buttermilk
  • ¾ cup chunks of dark chocolate
  • Egg wash:
  • 1 none egg
  • 1 tablespoon water
  1. Pre-heat oven to 425? and cover a sheet tray in parchment paper (or, buy a reusable silpat mat!).
  2. In a large bowl, sift together all the dry ingredients, plus the orange zest. Cut in butter (using pastry blender, two knives, or my favorite-your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg yolk and butter milk and then stir into dry ingredients until dough pulls together. Fold in chocolate chip chunks and roll out onto a floured surface.
  3. Whisk together the egg and water, set aside. Pat dough into a square and cut into four squares (for large scones) or if you don't want mega scones, try cutting the dough into 6-8 pieces.) Place on the sheet tray and brush egg wash over scones (this will give a nice golden color.) Place tray in oven and bake for 12-15 minutes. Joy recommends to eat this right out of the oven but I have to warn you that if you do, you may eat all of them at once.
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