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12 Comments The combination of orange and chocolate is one that almost always works (as it does with these delicious date balls). Fresh orange zest gives these orange chocolate scones a light citrus flavor, while the dark chocolate and cranberries add richness and depth. Perfect for a brunch, a high tea, or simply as a luxurious treat with your coffee.
Table of contents
Why You’ll Love This Recipe
This scone recipe is exactly what you want with a good cup of coffee. Fresh from the orange, rich from the chocolate, and balanced by slightly tart cranberries. They come out of the oven golden brown, crisp on the outside, and wonderfully soft on the inside. Serve them warm with jam, lemon curd, or clotted cream for instant comfort food.
Recipe Ingredients
I had not made any scones before so this was my first try and now that I know how easy it is, I am definitely hooked. For these orange chocolate scones you need the following ingredients:
- self-rising flour (or use all purpose flour in combination with baking powder)
- baking powder
- cold butter
- eggs
- sugar
- powdered sugar
- orange zest
- Greek yogurt
- dark chocolate bar
- little les than a cup milk
Even though self-rising flour contains baking powder already you do need 4 extra teaspoons for this. I have followed the original recipe from the Farmhouse Cookbook. (which is no longer available unless second hand)
How to Make Orange Scones
This recipe is based on a scone recipe from the Farmhouse Cookbook, which is now only available secondhand. The original recipe uses sour cherries, but since those are difficult to find where I live, I opted for dried cranberries. Combined with chocolate and orange, it turned out to be a fantastic choice.
The dough for these orange scones is intentionally a bit sticky. That’s exactly how it should be and is key to the final texture. By not overworking the dough, the scones stay light and tender rather than tough. Try not to add extra flour – only if the dough is truly unmanageable should you consider adding a little.
How to Get Perfect Scones
The texture of scones depends on just a few simple techniques. This version turned out exactly right: crisp on the outside, fluffy on the inside, and nicely risen. That’s not only due to the dough, but also the way the scones are cut. Be sure to check out my recipe for cranberry scones as well.
Expert tip
Don’t twist the cutter when cutting out the scones. Twisting can prevent them from rising properly. Lightly grease the cutter or dip it in flour (or brush with oil), press straight down into the dough, and lift it straight back up. This helps your scones rise tall and evenly.
What To Serve With Scones
Traditionally you would serve scones with clotted cream, but I find that whipped cream is also delicious if you can’t find it. A good homemade jam or delicious lemon curd is a great accompaniment to the scones.
FAQ Scones Recipe with Chocolate and Orange
Yes. You can bake them the same day and store them in an airtight container. Reheating them briefly in the oven makes them taste almost fresh again. That said, I think they’re best straight from the oven.
Absolutely. Both unbaked and baked scones freeze well. Bake unbaked scones straight from frozen, or let baked scones thaw at room temperature and warm them briefly.
Yes, that’s exactly how it should be. Slightly sticky dough results in light, tender scones. Avoid adding extra flour unless the dough is completely unworkable.
Yes, you can use raisins, sour cherries, or chopped dried apricots instead. Keep the quantities roughly the same.
This can happen if the dough is overworked or if the cutter is twisted when cutting. Cut straight down and don’t knead the dough longer than necessary – once it comes together, it’s ready.
These scones are delicious with clotted cream, whipped cream, butter, jam, or lemon curd. Perfect for brunch or high tea.
Scones Recipe with Orange and Chocolate
Ingredients
- 450 grams self-rising flour
- pinch salt
- 4 tsp baking powder
- 100 grams cold butter in pieces
- 50 grams sugar
- 150 grams dried cranberries chopped
- 100 grams dark chocolate chopped
- 2 eggs
- 100 grams Greek yoghurt
- 200 ml full fat milk
- 1 orange zest
- sugar for dusting
Instructions
- Preheat the oven to 220˚ C/425˚F. Put the flour, sugar, salt and baking powder in the bowl of a food processor and add the cold butter to it. Turn until it is a crumbly dough. It still will look rather floury so don't expect any real dough at this point. Turn out into a large bowl and add the cranberries and the chocolate in. Mix well and make a dent in the middle.
- Break the eggs in a measuring cup, add the yoghurt and put in milk until it comes up to a total of 400 ml. Stir this and add to the flour mixture but keep 2 tbsp apart for brushing later. Add dried cranberries, zest and chocolate chunks as well. Mix it until it resembles a soft sticky dough. Don't over mix it.
- Turn it out onto a flour covered surface and lightly knead till you have a soft dough (as mentioned mine stayed rather sticky) Push the dough flat until it's about 3 cm high. Use a 7 cm cutter to cut out rounds. I dip mine into flour before each cut to prevent it sticking to the dough.
- Put the scones on a baking tray that is either greased or covered with baking paper and leave some room between each scone. Brush them with the leftover egg yoghurt mix and sprinkle with some sugar.
- Put in the oven and bake for about 13-15 minutes until golden brown and cooked.
- Put on a rack and leave to cool. Eat them as soon as possible with jam and butter or cream
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Looks like a great recipe! I’m sat in my kitchen right now, cosy with the rain pouring outside, making it!!
One question though, at which stages do I add the sugar and orange zest? I assumed you forgot to write about adding the sugar with the flour, salt and baking powder, and I just tipped the orange zest in with the milk but I wasn’t sure because I’m new to baking ^.^
Ah that is silly of me. Will correct that! How did they turn out? Good?
Scones are always a perfect choice! I love how tall your scones are, so fluffy and beautiful! The addition of orange with the chocolate would be gorgeous! Beautiful, Hugs, Terra
Thanks so much Terra!
Scones are such an underrated breakfast pastry – and this chocolate-citrus combo looks rad.
Definitely underrated! Maybe because it is quite heavy early in the morning but still I think every once in a while should be ok!
Oh my, now those are some amazing scones- So tall and flaky! My mom loves her scones with chocolate, so I must try making these for her soon.
I’m sure she’s totally gonna love these Hannah!
Chocolate and orange? Who can resist! Great recipe. And it sounds like a wonderful book — I’ll have to check it out. Thanks.
Thanks John and yes, it’s a beautiful book!
Fabulous scones! I own this book and love it, but haven’t yet tried those babies (I’ll remediate that situation soon)…
Cheers,
Rosa
You should really give it a try Rosa. They’re soooo good!!