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+ servings
An overhead photo of orange and chocolate scones on a white plate placed on a marble counter top.
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Chocolate Chip Scones with Blood Orange Glaze

Yield: 16
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Buttery, flaky chocolate chip scones infused with orange zest and topped with a tart blood orange glaze. Not only are these scones beautiful, but they are the best I've ever had!

Ingredients

  • 1/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cup all-purpose flour
  • Zest of 1/2 a blood orange (or regular)
  • 1/2 cup cold unsalted butter, cut into chunks
  • 1 egg, beaten
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chunks (or semi-sweet chips)

Blood Orange Glaze

  • 3 tsp blood orange juice
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions 

Chocolate Chip Scones

  • Preheat the oven to 400°F. Line two cookie sheets with parchment paper and set aside.
  • In the bowl of a food processor, add the sugar, baking powder, salt, flour, and blood orange zest. Pulse a few times to combine. Add the cold butter chunks, and pulse until you have pea-sized amounts. Alternatively, combine all of the dry ingredients in a large mixing bowl, and then cut the butter into pea-sized pieces using a pastry cutter or the tines of a fork.
  • In a small mixing bowl, whisk together the egg, heavy cream, and vanilla extract. Add the cream mixture and the chocolate chunks to the flour-butter mixture, and stir with a spoon until the dough starts to come together. Use your hands if necessary, but work quickly and do not overmix! A few dry spots are ok.
  • Turn the dough onto a lightly floured surface, and roll until it's about 1'' thick. Use a 2 1/2'' biscuit cutter or mason jar lid to cut out the scones. Re-roll as necessary. Place the scones on the cookie sheets about 2'' apart from each other. Alternatively, quickly press the dough into a large 1'' thick circle. Cut into 1/8ths with a sharp knife. *Optional: Place the scones in the fridge or freezer for about 10 minutes to ensure the butter is cold before baking!
  • Bake the scones for 10-12 minutes, until the bottoms are a light golden brown and the tops are dry. Let the scones cool on the pan for about 5 minutes, and then transfer the scones to a wire rack to cool completely.

Blood Orange Glaze

  • Combine the blood orange juice, powdered sugar, and vanilla extract until smooth. Drizzle the glaze over the chocolate chip scones, and garnish if desired (I like adding a sprig of thyme!) Once the glaze has hardened, store the scones in an airtight container for up to three days.
Cuisine: English
Course: Bread & Dough, Breakfast
Serving: 1scone, Calories: 249kcal, Carbohydrates: 33.7g, Protein: 3.4g, Fat: 11.4g, Saturated Fat: 7.2g, Cholesterol: 36mg, Sodium: 130mg, Potassium: 3mg, Fiber: 0.9g, Sugar: 17.3g
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