Orange Chocolate Scones

Ugh, I have been on an obnoxious scone kick. There will definitely be more scone recipes in the upcoming months (including, but definitely not limited to Raspberry Lemon and Dark Chocolate Peppermint). I’ve probably made these specific scones about four or five times since I first made them two weeks ago. They are my FAVORITE. They’re also kind of Christmassy? It’s like eating a Terry’s Chocolate Orange, but in pastry form that is also totally acceptable to eat for breakfast.

I’ve also learned that plain yogurt is an acceptable substitute for buttermilk – you can replace it one for one in recipes! This is great news, because I a) never have buttermilk in my house because I’m not my grandmother b) rarely even have whole milk in my house to mix with vinegar. I also don’t generally have the right type of vinegar on hand. So, really, finding out that something I almost always have in my house works just as well (if not better) is AWESOME.

Uh, so yeah. This recipe calls for plain Greek yogurt. Of which I pretty much have a bucket. If you’re really industrious, you can even make your own Greek yogurt, but that takes at least a day of prep time. 🙂

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Orange Chocolate Sconesmakes 6 scones

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 egg yolk (save the egg white)
1/4 heaping cup of plain Greek yogurt (closer to 3/8 of a cup?)
1/2 cup mini chocolate chips (or as many as you need)
1 packet turbinado sugar

Preheat oven to 425F.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and orange zest. Mix well. Cut in butter until well combined and crumbly. You may have to get your hands dirty, but a pastry blender will make your life easier.

In a small bowl (or the measuring cup, no judgment), beat the egg yolk and the yogurt until well integrated. Add to flour mixture and combine until a soft dough forms. It won’t be a sticky dough. Fold in chocolate chips.

Roll out onto a flour surface until about an inch to an inch and half in thickness. Take a floured knife and cut into six triangles. Put them on a baking sheet lined with parchment paper about two inches apart. Brush with remaining egg white and top with turbinado sugar. Bake at 425F for 13-15 minutes, or until golden brown. Try not to burn your mouth on the deliciousness.

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