Double Chocolate-Orange Scones
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Chocolate and orange. They’re an irresistible pair, especially in the form of a sweet breakfast pastry. A sprinkling of orange-sugar is a festive finishing touch that really brings out the flavor of these Double-Chocolate Orange Scones.
I don’t know about you, but I am ready for some holiday baking! The past few days I’ve had all sorts of ideas swirling around in my head. The flavors that are highlighted this time of year are some of my very favorites. Gingerbread, peppermint, cranberry, cinnamon… so many possibilities. And there is always chocolate. Chocolate is a favorite any time of year!
The pairing of chocolate and orange is especially festive during the holiday season. We actually enjoyed these scones for a mid-morning snack, after eating a healthier breakfast. I think my husband’s exact words were, “Is it a scone, or a brownie?” That right there is a sign that there is something very good going on with these scones!
If you can’t do chocolate for breakfast, might I suggest enjoying these Double Chocolate-Orange Scones with your afternoon tea or coffee? Or save one to savor for dessert.
I made these Double Chocolate-Orange Scones with plenty of butter and cream, but balanced it all out by making them with half white whole-wheat flour. If I didn’t just tell you, you’d never know the whole-wheat flour was in there! The double chocolate comes from cocoa powder and chopped bittersweet chocolate chips. I added orange zest to the scone dough, plus topped the scones with an orange-sugar sprinkle to further bring out the orange flavor.
If you love the chocolate-orange combination as much as I do, then you will go crazy for these scones. And why not chocolate for breakfast once in a while? You’ve got to live it up sometimes! (Yes, my idea of living it up is totally eating chocolate for breakfast. I’m all about the food, if that wasn’t obvious already.) 🙂
- ¼ cup granulated sugar
- 2 tsp. finely grated orange zest
- ¾ cup white whole-wheat flour
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tbsp. baking powder
- ½ tsp. salt
- 6 tbsp. cold unsalted butter, cut into small cubes
- 1 cup plus 2 tbsp. heavy whipping cream
- ½ cup bittersweet chocolate chips, coarsely chopped
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine sugar and orange zest. Use your fingertips to mix the zest into the sugar.
- In the bowl of a food processor,* combine both flours, cocoa powder, baking powder, and salt. Reserve 1 tablespoon of the orange-sugar mixture, and add the rest to the bowl of the food processor. Pulse a few times to mix. Add in butter pieces and pulse about 6 times, until the largest pieces of butter are the size of small peas. Transfer to a large bowl, pour in the cream, and mix with a fork until barely combined. Add in the chocolate chips and mix with the fork until just incorporated.
- Lightly dust a clean work surface with cocoa powder. Working quickly, use your hands to form the dough into a rough ball. Transfer to the work surface and pat into a 1-inch thick disk. Cut the disk into 8 triangles and place the scones on the prepared baking sheet. Sprinkle with the reserved orange sugar, using your fingers to gently press it down on each scone.
- Bake for 12-14 minutes. Let cool for 10 minutes before serving.
*Alternatively, the dough can be made by hand using a pastry blender or your fingertips. Be sure to work quickly so the butter remains cold, and blend in the butter just until the mixture resembles coarse meal and the largest butter pieces are the size of small peas.
**Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.
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