Dark Chocolate Orange Scones (Printable)

Buttery scones featuring bright orange zest and rich dark chocolate chunks, ideal for breakfast or snacks.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - Zest of 1 large orange
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 3/4 cup dark chocolate, chopped (60–70% cocoa)

→ Optional Topping

11 - Turbinado sugar for sprinkling

# How to Make It:

01 - Set oven temperature to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined.
03 - Add cold, cubed butter to dry ingredients and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, orange zest, and vanilla extract until fully blended.
05 - Pour wet ingredients into dry and stir gently until just combined, avoiding overmixing.
06 - Gently fold chopped dark chocolate into the dough until evenly distributed.
07 - Turn dough onto lightly floured surface, shape into a 1-inch thick disk, then cut into 8 wedges.
08 - Arrange wedges on baking sheet spaced apart, brush tops with additional cream, and sprinkle with turbinado sugar if desired.
09 - Bake for 16 to 18 minutes until tops are golden and scones are cooked through.
10 - Transfer scones to a wire rack and allow to cool slightly before serving.

# Tips for Success:

01 -
  • The tender crumb comes from cold butter and gentle handling, giving you that bakery-quality texture without any fuss
  • Orange and dark chocolate are unexpectedly perfect together, creating this bright-but-indulgent flavor that keeps you reaching for another
  • Ready in under an hour from start to finish, so you can have fresh scones on the table before afternoon tea
02 -
  • Cold butter isn't just a suggestion—it's everything. If your kitchen is warm, cube your butter and stick it back in the freezer for a few minutes before using
  • The moment you mix wet and dry, the clock starts. Overworking the dough by even thirty seconds can be the difference between tender scones and dense ones
  • Don't skip the orange zest. Extracts can't replicate the brightness of fresh zest—it's what makes these feel special
03 -
  • Freeze your mixing bowl and even your whisk for a few minutes before starting—this keeps everything cold and is the secret weapon for the most tender scones
  • Don't skip the parchment paper. It gives you even heat distribution and means your scones release cleanly every time

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