Orange chocolate chip scones, round 2!
Let me back up.
This is actually the fourth or fifth batch of some variety of these scones, but I finally made a batch that beat the original!
There are a couple of changes – no oatmeal in these, and the process is different (and easier!).
What I’m trying to tell you….is that you need to make these this weekend. They’re easier than you think. You can’t go wrong with orange zest + dark chocolate. And you can make these Saturday morning for breakfast and still have plenty of time to do whatever is on your to-do list for the weekend.
Let’s get going!
The biggest difference between these and the original version is that I completely cut out the cutting-in-the-butter step of the process. This cuts down SO much on the prep time and elbow grease and the size of the mess you’ll make. To replace the fat from the butter, we’re using heavy cream in these (plus an egg to help keep them light and tender) instead of the usual buttermilk.
Super easy! Mix the dry ingredients. Beat the egg with the cream, and gently mix everything together. Pat out on a floured surface, cut out, and bake. You can’t get much simpler than that!
And to make it even easier for you this weekend, you can save this recipe (and any others you want to keep handy) in your own Recipe Box now, thanks to Ziplist. There’s a link on the top bar of the blog that will take you to a recipe box OR you can click the “Save” on each recipe to save it to your personal online recipe box online. Pretty cool, huh? I’m always losing recipes that I’ve found online, so I love having this set up.
Whether you make them tomorrow or save them for a rainy day, put them on the menu plan soon. Because I don’t know about you, but once berries are in season, I don’t want oranges again until winter.
Orange Chocolate Chip Scones
These scones have quickly taken their place as my all-time favorite. I'm not sure you can beat the combination of deep, rich dark chocolate and punchy orange zest. Throw them together in a buttery, tender scone? You won't be sorry.
- 2 cups all purpose flour
- 2.5 Tbsp baking powder
- 1 Tbsp sugar
- 1/8 tsp salt
- 2 Tbsp fresh orange zest
- 1 cup dark chocolate chips
- 1 and 1/2 cups heavy cream, plus 2 Tbsp for brushing tops of scones
- 1 egg
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or get out your baking stone, if you have one.
- With a fork, mix the two cups of flour, the baking powder, sugar, salt, orange zest, and chocolate chips together in a large bowl.
- In a medium bowl, beat the egg with 1 and 1/4 cups of the heavy cream. Make a well in the center of the flour and pour the cream mixture into the bowl. Using the fork, gently start folding the cream into the flour. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using about two more tablespoons of cream.) You want the dough to come together, but still be a little sticky.
- Turn the dough onto a floured surface, mound it into a ball and, using your hands or a rolling pin, press it to about 3/4 inch thickness. Cut the dough into rounds, 2 to 2 1/2 inches in diameter. Gather dough scraps, pull the dough back together, and continue to make rounds until you’ve used all the dough.
- Place the scones on your baking stone or sheet and brush the tops with the 2 Tbsp of cream.
- Bake until golden, 12 to 15 minutes.