So here’s the thing…
I already have a favorite scone recipe.
I’ve been open to other types of scones, and have even made these double chocolate banana scones in the past. They were delicious. But nothing can hold a candle to the scone recipe I got from my friend’s grandmother.
These come close.
I’ll be honest…I still like my other scone recipe better most of the time. They’re very moist and cake-ier than most scones.
But these are so wonderfully different. Orange and chocolate is the perfect pairing, and my other scone recipe is way too moist to make it work. This base recipe can stand up to the orange.
And the glaze? Oh mama.
The original recipe is for vanilla and orange scones, so I paid homage to that with a vanilla-orange glaze, no chocolate. Yum! If you don’t like chocolate you are nuts, but you can leave out the chocolate chips and just made a true vanilla-orange scone.
But the chocolate chips…I’m addicted.
The glaze gives them a dose of sweetness, and it melts perfectly if you like to dunk your scones in tea or coffee. I tested this several times. Believe me, it is perfect.
I made these the night before and had to chase away my friends and family so there would be a few left over in the morning for breakfast. We ate this entire bath in less than 24 hours. We probably would have ate more. So tonight, I’m whipping up another batch….and making it a double. Maybe a triple. I’ll just tell myself that I’m putting most of them in the freezer.
Without further ado, the recipe:
Orange Chocolate Chip Scones with Vanilla-Orange Glaze
Zesty cake-like scones with just the right amount of sweetness, topped with a vanilla-orange glaze.
For the Scones:
- 2 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- grated zest of 1 orange
- 3 tablespoons cold butter, cubed
- 1/2 cup milk
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
For the glaze:
- 1/2 cup powdered sugar
- 1 1/2 Tablespoons freshly squeezed orange juice
- 1/2 teaspoon vanilla extract
- Sift together the flour, sugar, baking powder, and salt in a large bowl. Stir in the orange zest.
- Use your hands or a pastry cutter to add the cold butter to the flour mixture. When done, the mixture should resemble fine crumbs and there should be no large chunks of butter left.
- Add the wet ingredients and knead until just combined.
- Add the chocolate chips and knead to distribute evenly throughout the dough.
- Split the dough into two balls, then flatten each ball into a disk about 1/2 - 3/4 inch thick. Place on greased cookie sheet and cut each disk into 6-8 wedges.
- Bake for 15 minutes at 400 degrees, until slightly browned.
- While scones are baking, mix together the ingredients for the glaze. It should be runnier than a normal frosting. If you like a thicker glaze, add more powdered sugar.
- Allow scones to cool slightly, then dip the tops of each into the glaze and set on a baking rack to cool.
You can omit the chocolate chips if you don't like chocolate. We used milk chocolate chips, but you could also choose bittersweet or dark chocolate.
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.