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Blood Orange and Dark Chocolate Scones

Blood Orange and Dark Chocolate Scones
blood orange and dark chocolate scones
Make these Blood Orange and Dark Chocolate Scones recipe as soon as you see blood oranges come in season. They are moist, citrusy, and chocolaty all in one bite with a sugary crunch on top!

Blood Orange and Dark Chocolate scones are a new Fall favorite for me.

I adore cooking with blood almost as much as I like to eat them fresh. The blood oranges pair perfectly with dark chocolate and makes for a sophisticated  scone.

Scones are always a great recipe to put together for now or later baking so make a double batch to enjoy later after freezing for up to 1 week! You can also just pop the dough in the fridge overnight for early prep if you have guest or don’t like to fuss with making these in the morning.

Tip: Make into small rounds or squares for brunch or high tea.

blood orange and dark chocolate scones
Make these Blood Orange and Dark Chocolate Scones recipe as soon as you see blood oranges come in season. They are moist, citrusy, and chocolaty all in one bite with a sugary crunch on top!

Other recipes you may like:

Maple Pumpkin Cinnamon Rolls

The Absolute Best Banana Bread

Blood Orange and Dark Chocolate Scones

By: Giselle Raymond, Culinary Curator
  • September 26, 2018
  • 8 Servings
  • 45 min
  • Print this
blood orange and dark chocolate scones
Ingredients
  • 1 3/4 cup AP Flour plus 1 tbs and more for dusting
  • 1/2 cup almond flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 brown sugar
  • 1/4 salt
  • 1 stick unsalted cold butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 2 blood oranges
  • 1/3 dark chocolate 75% or higher
  • 2 tbsp Turbinado sugar to sprinkle on top
  • Egg wash: 1 beaten egg with 1 tbsp heavy cream
Directions
Step 1
Line a sheet pan with parchment paper or Spray a scone pan with non-stick cooking spray.
Step 2
Cut the cold butter into cubes about 1/4 in diameter and put in the fridge. Prepare other ingredients.
Step 3
Zest the oranges, then peel and chop the flesh into small pieces. Reserve the juice in a small bowl. Add 1 tbsp of flour to the diced oranges and mix. Set aside.
Step 4
In another bowl, mix the heavy cream, vanilla extract, the orange zest and orange juice and mix well. Set aside.
Step 5
Sift the remaining flour, almond flour, corn starch, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the cold butter and cut the butter into the flour. A pastry cutter works best but you can use a big fork also. The butter should be about pea size and all ingredients incorporated well.
Step 6
Pour the wet ingredients into the dry and gently stir until just moistened. The dough will be shaggy.
Step 7
Add the chopped blood oranges and chocolate and gently fold in the dough about 5-6 times only. Do not overwork. the dough should loosely hold together.

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