I have a sincere love of all things scone. My absolute favorite are scones with clotted cream and lemon curd. So so good. these orange chocolate scones can also be eaten without anything on it, as they are super delicious all by themselves.

Orange chocolate scones with lemon curd and jam

Orange chocolate scones

​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 scones you need the following ingredients:

  • self raising 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 raising flour contains baking powder already you do need 4 extra teaspoons for this. I have followed the original recipe here from the Farmhouse cookbook. 

Start by adding the dry ingredients to a large bowl and mix it through. Add the cold unsalted butter to it and mix until it resembles coarse crumbs. It will be quite dry at this point but you’ll still have to add the wet ingredients.

Yogurt mix

For making the yogurt mixture you add yogurt and the eggs into a measuring cup (use one that holds at least 500 ml, but bigger is easier) Now add milk until the total comes up to 400 ml. You can also replace some of the milk with orange juice to enhance the orange flavor. Mix this through with a fork or a whisk. Take two tablespoons of the mixture out and keep it apart. You will use this later for brushing the scones.

Now you add the wet mixture into the flour mixture until it forms a dough. You add the zest, chopped chocolate and cranberries before you start mixing the two together.

Turn out onto a lightly floured surface and knead with your hands until it comes together. Don’t overmix as the scones will become dry if you do that. If you want you can use a food processor to mix the dough. But again be careful not to overmix.

Orange chocolate scones

Once you have a soft dough that is flexible (it might be somewhat sticky) flatten it to about 3 centimeters high (a little over 1 inch) Now use a round pastry cutter of around 7 cm (2.75 inch circle) and cut out round. The trick is to not twist the rings when you cut out the scone dough. Press down in one go for the best result.

If you don’t have a pastry cutter you can also use a sharp knife although the size won’t probably be as consistent if you do.

Baking orange chocolate scones

Using a baking sheet with parchment paper add all the cut out scones to the prepared baking sheet and, using a pastry brush, brush them with the yogurt mixture that you kept apart. Now place the baking tray into the preheated oven and bake them for around 15 minutes or until risen and golden brown. Take out of the oven and place on a cooling rack to cool down.

Serve your orange chocolate scones with whipped heavy cream, clotted cream and jam.

Orange chocolate scones


While these orange chocolate chip scones are already super delicious as they are you can absolutely vary them easily to create different scones each time. I also love to top of the scones with some orange glaze or sprinkle them with icing sugar. Or go wild and use a white chocolate drizzle.

You can make them into dark chocolate scones by adding cocoa powder to them and dark chocolate chips. You can also replace them dark chocolate chips for white chocolate chips. I’ve used chocolate chunks here but you can easily use a combination of chocolate. Mix white and dark together or only use cacao nibs for instance. 

I’m in love with the flavor combination of orange and chocolate but you could make it into lemon scones too. 

If you want to increase the orange flavor consider adding a bit of orange extract. 


In terms of serving these chocolate orange scones I already mentioned that I love them with clotted cream or whipped heavy cream. You can also add different kinds of jams. My favorite is not jam but lemon curd or orange curd, but the next best thing is definitely strawberry or raspberry jam.

You can also serve them with fresh fruit if you want. 

The scones keep for a few days in an airtight container at room temperature. If they get a little too dry why not use them to make a delicious bread and butter pudding?

Farmhouse cookbook
Chocolate orange scones

Orange chocolate scones

5 from 1 vote
GangCake and cookies

Some of my favorite flavors in these delicious orange and chocolate scones
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes

12 people


  • 450 g selfraising flour
  • pinch salt
  • 4 tsp baking powder
  • 100 g cold butter in pieces
  • 50 g sugar
  • 150 g dried cranberries chopped
  • 100 g dark chocolate chopped
  • 2 eggs
  • 100 g Greek yoghurt
  • 2 dl full fat milk
  • 1 orange zest
  • sugar for dusting

  • Preheat the oven to 220˚ C. Put the flour, sugar, salt and baking powder in the bowl of a foodprocessor 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

Calories: 331kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 218mg | Potassium: 172mg | Fiber: 3g | Sugar: 17g | Vitamin A: 304IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist