Orange Chocolate Chip Scones
These orange chocolate chip scones are a buttermilk scone packed with orange zest and mini chocolate chips, then topped with an orange glaze.
Ingredients
Orange Chocolate Chip Scone
- 100 g Granulated sugar 1/2 cup
- 1 whole Zest of 1 large orange Navel orange is best
- 304 g All purpose flour 2 ⅛ cup
- 2 teaspoons Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 113 g Unsalted butter, cold and cubed 1 stick
- 1 whole Egg, cold
- 120 g Buttermilk, cold 1/2 cup
- 150 g Mini chocolate chips heaping 3/4 cup
Orange Icing
- 1 Tablespoon Very soft unsalted butter
- 115 g Powdered sugar, sifted 1 cup
- 5 ½ Teaspoons Fresh squeezed orange juice about 1/2 large orange
- 1 Pinch Salt
Instructions
For the scone
- In a large bowl, add your granulated sugar and orange zest.
- Use your fingers to rub the orange zest into the sugar until it is fragrant and the sugar is starting to turn orange/yellow.
- In the same bowl as the sugar mixture, add your flour, baking powder, baking soda, and salt. Mix with your hand or a whisk until well combined. Set aside.
- Cut your cold butter into tiny, ½ inch cubes. If your butter is starting to get warm, place back in the fridge for 10-15 minutes before adding to the rest of your ingredients.
- Add your cold, cubed butter into your dry ingredients. Using your hands, cut in the butter by coating it in flour and flattening it between your thumb and fingers. (Think of the gesture you use to reference money.) Repeat until all the butter is coated in flour and broken up into small, flat chunks. It should look kind of sandy. Be careful not to fully incorporate the butter! You want to keep chunks.
- Create a well in the center of your dry ingredients. To the well, add your egg and buttermilk. Use a fork to break up the egg. Slowly, pull dry ingredients into the well and mix until the dough has come together about halfway. The liquids should be distributed evenly, but there will still be flour visible.
- At this stage, add your chocolate chips.
- Mix by hand, folding the dough on top of itself to evenly distribute remaining dry bits at the bottom of the bowl.
- When just barely combined, tip the dough out onto a lightly floured surface. Gently pat down into a rectangle.
- Take the left side of the dough and fold it towards the center. Repeat with the right side so that you're left with a letter-style fold. (See photos above)
- Rotate the folded dough 90 degrees so that the seam is now running horizontally. Pat down into a rectangle.
- Complete one more letter fold and turn, then pat into a circle.
- Cut circle into 8 even triangles.
- Transfer scones to a plate or tray and place in the freezer while you preheat the oven.
- Preheat your oven to 400F. Place scones to a parchment lined sheet tray. Be sure to spread the scones out a couple inches apart from one another. Bake at 400F for 15-18 minutes until lightly golden brown.
- Let scones cool for 15 minutes before you add the glaze.
Orange Icing
- Microwave 1 Tablespoon of unsalted butter until it's very soft, but not quite melted. Set aside.
- Juice your large orange into a bowl or liquid measuring cup.
- In a small bowl, add your powdered sugar, butter, salt, and 4 teaspoons of orange juice.
- Use a whisk to combine. Add more orange juice ½ teaspoon at a time until it becomes a pourable consistency. If the icing becomes too thin, add more powdered sugar 1 Tablespoon at a time.
- Once the scones have cooled slightly, use your whisk or a spoon to drizzle icing evenly onto scones. Enjoy!