Double Chocolate Scones
Submitted by mullie
Buttery scones studded with mini chocolate chips and orange zest, baked golden then drizzled with both melted chocolate and white chocolate. A bakery-worthy breakfast treat in under an hour.
YIELD
8 sconesPREP
15 minCOOK
25 minREADY
55 minThese scones bring together everything you want from a morning pastry. Flaky, buttery dough gets loaded with mini chocolate chips that melt into gooey pockets, while fresh orange zest adds a bright citrus note that cuts through all that richness.
The dough comes together quickly by hand and gets shaped into one big round, scored into 8 wedges before baking. No fussy cutting or rolling required.
Once cooled, the drizzle game begins: melted semi-sweet chocolate and white chocolate get streaked across the top in crisscrossing lines for that coffee shop look. Break along the score lines and you’ve got scones that look and taste like they came from the best bakery in town.
Chef Tips
- Keep the butter cold and cut it in quickly so the scones bake up flaky rather than dense
- Don’t overwork the dough; a shaggy, barely-combined mixture is exactly what you want
- Score deeply before baking so the wedges break apart cleanly after cooling
Ingredients
Directions
Preheat oven to 450 degrees.
Grease a large cookie sheet. Stir the flour, sugar, baking powder, and salt in a large bowl to mix well.
Use a pastry blender or two knives to cut in the butter until coarse crumbs form.
Beat the eggs and milk in a small bowl with a wire ehisk or a fork; when thoroughly blended, stir, along with ½ cup of the mini chocolate chips and the orange peel into the flour mixture just until blended.
Shape the dough with lightly floured hands into an 8-inch round on the prepared cookie sheet; dust with flour.
Score the top of the dough into 8 wedges with a sharp knife.
Bake for 20 to 25 minutes until golden.
Cool completely on a wire rack.
Meanwhile, stir the remaining ¼ cup of mini chocolate chips and the white chocolate chips in seperate small, heavy saucepans over very low heat until melted and smooth.
Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones.
Let stand for 15 minutes to set the chocolate.
Cut the scones into wedges along the score lines.
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