Chocolate Chunk Orange Scones

Ingredients

For the Scones

2 cups all purpose flour

2 teaspoons baking powder

1/4 cup granulated sugar

1/2 teaspoon kosher salt

1/4 cup cold, unsalted butter, cut into cubes or I prefer to grate it--keep in freezer until ready to use

1 tablespoon orange zest

1/2 cup chopped semi-sweet chocolate 

1/4 cup chopping 

3/4 cup plus 3 tablespoons cold heavy cream

For the Glaze

1 cup powdered sugar

1 teaspoon orange zest

1 tablespoon orange juice

Instructions

Scones

Preheat oven to 425°F. LIne a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. Add the orange zest and the chocolate.

Make a well in the center of the dry mixture and add 3/4 cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.

Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round or rectangle approximately 1 inch thick and use a knife or pizza cutter to cut into 6 equal pieces. 

Refrigerate dough at least one hour or overnight.

Arrange the pieces on the prepared baking sheet about 1 inch apart. Brush the wedges with 2 tablespoons of heavy cream and bake for 15-20 minutes, until the scones are golden and the edges are lightly toasted.

Glaze

In a bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Drizzle glaze on top of the warm scones.

Serve warm.