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.