Ingredients
The following ingredients have 8 Servings
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon grated orange zest
- 1 stick cold unsalted butter, cubed
- 1 large egg, lightly beaten
- 1/3 cup + 2 Tbsp cold heavy cream
- 3/4 cup strawberries, hulled and finely diced
- 3/4 cup semi-sweet chocolate chunks
- extra heavy cream for brushing the tops
- 1-2 Tbsp orange juice
- 1 cup powdered sugar
- 1 tsp orange zest
- 1 Tbsp semi-sweet or dark chocolate (melted)
Instruction
- Preheat oven to 400.
- In a bowl, mix flour, sugar, salt, orange zest, and baking powder together. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs.
- Mix heavy cream and egg together, and slowly drizzle into the scone batter while stirring gently. Stir just until combined.
- With a couple paper towels, squeeze as much juice out of the strawberries as possible (a few good squeezes should be enough; this keeps the strawberries from releasing too much juice into the dough). Add strawberries into the dough. Add chocolate chunks into dough. Fold until just combined.
- On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eighths, place on a greased baking sheet, brush with heavy cream, and bake for 14-16 minutes, or until golden brown.
- While the scones are cooling, mix together orange juice, powdered sugar, and zest. Once combined, drizzle the glaze over the scones. Top with chocolate drizzle.
- Enjoy!
