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chocolate orange scones recipe on a plate

Chocolate Orange Scones

With this chocolate orange scones recipe, your scones will be crispy on the outside, light and fluffy on the inside. Best of all, no cream or buttermilk needed!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Teatime
Cuisine American, English
Servings 16
Calories 310 kcal

Equipment

  • 1 mixing bowl
  • 1 Baking sheet
  • 1 Pastry blender optional
  • 1 Microplane zester or grater

Ingredients
  

  • 1 cup milk or buttermilk If you have buttermilk, omit the lemon juice
  • 1 tablespoon lemon juice
  • 3 cups flour
  • cup granulated sugar
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup firm butter 1½ sticks, cut into chunks
  • 1 tablespoon grated orange zest Zest from one large orange
  • 1 cup semi-sweet chocolate chips Mini chips are best for the mini scones option
  • 1 cup white chocolate chips for drizzling Optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • Lightly grease a baking sheet.
  • Mix the lemon juice and the milk together to make faux buttermilk and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until blended.
  • Using a pastry blender or two butter knives, cut the butter into the flour mixture until the butter is about the size of small peas.
  • Hold the microplane grater over the bowl and grate in the orange zest. Stir in the orange zest and chocolate chips.
  • Make a well in the center of the butter-flour mixture and add your faux buttermilk all at once. You may stir the mixture with a fork until the dough pulls away from the side of a bowl, if you wish.
  • After initially stirring the mixture with a fork, once the liquid has been absorbed, turn and press the dough down into the bowl a few times. This gathers up all of the loose butter-flour mixture.
  • While the dough is still in the bowl, divide it into four parts (or eight parts for mini scones). Shape each part into a ball and place on a lightly floured board.
  • Lightly pat each ball into a circle. Cut each circle into four parts and place the wedges on the prepared baking sheet.
  • Bake until golden, about 15 minutes. If desired, drizzle melted white chocolate on top. Serve warm.

Decorating with White Chocolate Drizzle

  • Place one cup of white chocolate chips in a microwave-safe mixing bowl. Turn the microwave on for 30 seconds, then stir the white chocolate chips.
  • Put the bowl back in the microwave for another 30 seconds, then stir the chips. The bowl should be very warm. As you stir, the chips will continue to melt.
  • Once your melted white chocolate has a smooth consistency, put it into your decorator of choice, either a decorating tool or a heavy duty plastic zip-top bag with a corner cut off.
  • Drizzle the melted white chocolate in a pattern of your choice, adding as much or as little as you like. Go back and forth in a zigzag design. The important thing is to work quickly, before the chocolate melts.
Keyword baking, breakfast, scone