Chocolate Orange Scones
By MJH
Ingredients
- For the topping:
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 2/3 cup packed dark brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 cup cold unsalted butter
- 4-5 tbsp. milk
- 2 eggs, lightly beaten
- 1 tsp. orange zest
- 1/2 tsp. vanilla extract
- 1 tbsp. milk
- 2 tbsp. raw sugar
- 1/4 tsp. orange zest
Details
Adapted from treatstrinkets.blopgspot.com
Preparation
Step 1
Preheat the oven to 375°F.
In a large mixing bowl, mix the flours, sugar, cocoa powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or rubbing it in with your fingertips, until the mixture resembles coarse crumbs.
Stir in 4 tbsp. milk, eggs, orange zest, and vanilla with a wooden spoon until the dough comes together.
If the dough seems too dry, add the extra tbsp. milk.
Turn the dough out onto a lightly floured surface and knead gently about 10 times.
On a cookie sheet lined with parchment paper or a silpat mat, shape the dough into a flat, 8 inch round.
With a sharp knife dipped in flour, cut the round into 8 wedges, but do not separate.
Brush the tops with 1 tbsp. milk.
Mix together the raw sugar and orange zest, and sprinkle that evenly on top.
Bake for 18-20 minutes, until the edges are set and the middle is slightly soft.
Remove the scones from the cookie sheet and place on a wire cooling rack, carefully separating them.
Best served warm.
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