Chocolate Chip Scones with Blood Orange Glaze

AuthorserendipitybysaralynnCategoryDifficultyBeginner

Yields16 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

  cup sugar
 2 ½ tsp baking powder
 ½ tsp salt
 2 ½ cups all-purpose flour
 Zest of 1/2 a blood orange (or regular)
 ½ cup cold unsalted butter, cut into chunks
 1 egg, beaten
 ¾ 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
 ½ tsp vanilla extract

Chocolate Chip Scones
1

Preheat the oven to 400°F. Line two cookie sheets with parchment paper and set aside.

2

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.

3

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.

4

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!

5

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
6

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.

Ingredients

  cup sugar
 2 ½ tsp baking powder
 ½ tsp salt
 2 ½ cups all-purpose flour
 Zest of 1/2 a blood orange (or regular)
 ½ cup cold unsalted butter, cut into chunks
 1 egg, beaten
 ¾ 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
 ½ tsp vanilla extract

Directions

Chocolate Chip Scones
1

Preheat the oven to 400°F. Line two cookie sheets with parchment paper and set aside.

2

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.

3

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.

4

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!

5

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
6

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.

Chocolate Chip Scones with Blood Orange Glaze

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