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.
Other recipes you may like:
Blood Orange and Dark Chocolate Scones
- September 26, 2018
- 45 min
- Print this
- 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
- 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.