Chocolate Orange Scones
adapted from professional baking by wayne gisslen
The first time I made chocolate orange scones was in one of my very first baking classes at Kendall College. I had never had dark chocolate and orange together before so at first I was definitely a little skeptical, but after one bite I was sold. Since then, dark chocolate and orange have been one of my favorite combinations. This recipe is slightly adapted from the scones I made in school, I substituted a portion of the heavy cream for sour cream, and added fresh squeezed orange juice rather than just the zest. I also opted for an orange glaze rather than just sugar on top.
2 cups + 2 TBSP all purpose flour
4 tsp baking powder
1 tsp salt
1/4 cup granulated sugar
10 TBSP butter, cubed
2 whole eggs
3/4 cup heavy cream
1/4 cup sour cream
1/2 cup chocolate, roughly chopped
zest from 1 large orange
juice from 1/2 large orange
Preheat oven to 400° F.
Add flour, baking powder, salt, and sugar to mixing bowl. Mix ingredients on low speed (or by hand with a whisk) until they are all combined. Next you want to cube your butter, i1/2" x 1/2" cubes are ideal, but they do not need to be exact. Add your cubed butter to the flour mixture and mix on low speed until the butter begins to break up, you're looking for pea size pieces.
In a separate bowl, combine eggs, heavy cream, and sour cream. Still on low speed add to flour mixture, and mix until just combined. It is important not to overmix or dough will become very tough, rather than soft and flaky.
Next, press the dough into a plastic lined round pan. I use a pie tin but a cake pan would work too. I line the pan with plastic wrap before placing the dough in because it makes removing the dough much easier. After you press the dough into the pan, make sure the top is flat and cover with remaining plastic. Place in freezer 30 minutes to 1.5 hours. (longer = better) Once the dough is frozen remove from the pan and get rid of any plastic wrap. Place dough on floured surface and cut into 8 equal triangles. Place on a parchment lined pan and brush with heavy cream. Bake for 23 minutes, rotating halfway through.
While the scones are baking you can prepare the glaze. Combine the powdered sugar, orange juice, and heavy cream. Whisk together until smooth. Add zest. Once scones are cooled spoon the glaze over the top. If glaze seems too runny add powdered sugar 1 teaspoon at a time until desired consistency is reached.
Once the dough comes together turn off the mixer and add the chocolate, orange zest, and orange juice. I like to give my chocolate a rough chop before adding it so it distributes more evenly throughout the scones, but it is definitely a personal preference. I also prefer to use dark chocolate in this particular recipe, like 64% or 71%, but again the type is really a personal preference. The nice thing about this recipe is that you can substitute almost any ingredient you want for chocolate such as dried cranberries, cherries, or nuts.
1/2 cup powdered sugar, sifted
1 TBSP orange juice
1 TBSP heavy cream
1 tsp zest