Chocolate Orange Scones

These chocolate orange scones are simple and come together quickly for a delicious, lightly sweetened scone that’s appropriate for breakfast, dessert, or tea time.

As an Amazon Associate, Good Things Baking Co. earns from qualifying purchases.

Is there anything better than a tender, crumbly scone? And these Chocolate Orange Scones are so good–simple and quick to come together with ingredients you probably have in your pantry and fridge. And no need to cut any butter in–cream gives a delicious, delicate texture that makes the butter completely unnecessary.

The flavors complement each other nicely, chocolatey with just enough orange to shine. The glaze adds a nice bit of sweetness and strengthens the orange flavor.

How to make Chocolate Orange Scones

  • Begin with preheating your oven to 400F and lining a baking sheet with either parchment paper or silicone baking mats.
  • Next, use a micro planer to zest the peel of one orange into the sugar, and stir them together in the bowl of a stand mixer that has been fitted with the dough hook. The sugar will be clumpy and fairly wet from the orange zest.
  • In the bowl, add the rest of the dry ingredients–flour, baking powder, and salt to the sugar. Stir it until all of the ingredients are combined.
  • In a separate small mixing bowl, stir together 3/4 cup of cream, honey, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients while the mixer is running on low until all of the flour is combined. The dough will still be rough and shaggy.
  • Add the chopped chocolate, and stir until it is combined– you may need to finish working it in by hand.
Orange glaze being poured over chocolate orange scones
  • Place the dough in the center of the parchment-lined baking sheet. Use your hands to press it into a circle about 8-9″ across.
  • Using a sharp knife or a bench knife, cut the circle into half, then quarters. Cut each quarter in half so that you have 8 scones.
  • Separate the wedges slightly so they have room to expand as they bake.
  • Using a pastry brush, brush the extra 2 Tbsp. across the tops of the scones.
  • Bake the scones for 20-22 minutes, or until the tops and bottoms are golden brown. Remove them from the oven and let cool before serving.
  • While the scones are baking, squeeze half of the orange that was zested. Stir together 2-3 Tbsp. orange juice, 1 1/2 cups powdered sugar, and 1/2 tsp. vanilla extract until it’s smooth and a consistency that runs off the spoon.
  • Once the scones have finished baking and cooled, spread or drizzle the glaze over the scones. Let it harden.
  • Store the scones in an airtight container or bag either on the counter or in your pantry. Refrigerating them isn’t recommended, as it can dry out the crumb.

Recipe Tips and Notes

  • If you want to make the scone dough ahead of time, be sure to use double-acting baking powder. This ensures that your baking powder activates not only when it’s combined with wet ingredients, but also when it is baked. The second action happens when your baked goods are exposed to heat.
  • You can use any kind of orange you’d like for these scones. Navel oranges are great, and I like Cara Cara for the delicate orange color the juice gives the glaze. Blood orange would also give you a lovely pink color.
  • I like to chop a chocolate bar for these scones. Chopping chocolate creates different sized flakes and chunks that marble the dough beautifully. However, you can also use mini chips or chunks if that’s what you have on hand or prefer.

Other Scone Recipes You May Enjoy:

Blueberry Chocolate Scones wedges baked to golden brown perfection
Blueberry Chocolate Scones
A tray of Pumpkin Maple Scones
Pumpkin Maple Scones
Vanilla Bean Scones
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Orange Scones


  • Author: Rebecca Neidhart

Ingredients

Scale
  • 2 cups (280 g) all-purpose flour
  • 1 Tbsp. baking powder
  • 1 orange (see notes above on types of oranges to use)
  • 1/4 cup (50 g) white sugar
  • 1/2 tsp. salt
  • 3/4 cup (6 oz.) heavy cream + a bit more for the scone tops
  • 1/4 cup (3 oz.) honey
  • 1 tsp. vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp. freshly squeezed orange juice (use the orange that you zested for the dough)
  • 1 tsp. vanilla extract

Instructions

Begin with preheating your oven to 400F and lining a baking sheet with either parchment paper or silicone baking mats. Next, use a micro planer to zest the peel of one orange into the sugar, and stir them together in the bowl of a stand mixer that has been fitted with the dough hook. The sugar will be clumpy and fairly wet from the orange zest.

In the bowl, add the rest of the dry ingredients–flour, baking powder, and salt to the sugar. Stir it until all of the ingredients are combined. In a separate small mixing bowl, stir together 3/4 cup of cream, honey, and vanilla extract.

Slowly pour the wet ingredients into the dry ingredients while the mixer is running on low until all of the flour is combined. The dough will still be rough and shaggy. Add the chopped chocolate, and stir until it is combined– you may need to finish working it in by hand.

Place the dough in the center of the parchment-lined baking sheet. Use your hands to press it into a rectangle about 9″x12″ inches across and 1 inch thick.

Using a sharp knife or a bench knife, cut the rectangles into three columns, then three rows. You should have 12 small rectangles. Cut them in half on the diagonal. Separate the wedges slightly so they have room to expand as they bake.

Using a pastry brush, brush the extra 2 Tbsp. of whipping cream across the tops of the scones. Bake the scones for 12-15 minutes, or until the tops and bottoms are golden brown. Remove them from the oven and let cool before serving.

While the scones are baking, squeeze half of the orange that was zested. Stir together ??? orange juice, ??? powdered sugar, and 1/2 tsp. vanilla extract until it’s smooth and a consistency that runs off the spoon.

Once the scones have finished baking and cooled, spread or drizzle the glaze over the scones. Let it harden.

Store the scones in an airtight container or bag either on the counter or in your pantry. Refrigerating them isn’t recommended, as it can dry out the crumb.

Share This Recipe With The World!

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on print
Print
Share on email
Email

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

Scroll to Top
Rebecca Instagram

Follow Me On Instagram!

I post luscious food photos and new recipes on a weekly basis.