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Scones recipe with chocolate and orange

Scones Recipe with Orange and Chocolate

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Scones always make me happy, but these really have my heart. The mix of fresh orange zest, dark chocolate, and cranberries is one of those combinations that just works. They come out of the oven golden and irresistible - crisp on the outside, soft and tender inside - and are perfect for a slow brunch, a high tea moment, or just an extra-special coffee break.
Course Cake and cookies
Cuisine English
Keyword self raising flour
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 people
Calories 331
Author Simone

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
Metric - Us customary

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

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