Ingredients

The following ingredients have 4 Servings
  • 15 oz all-purpose flour ((3 1/2 cups) )
  • 8 oz powdered sugar ((2 cups) )
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 oz candied orange peel ((1/3 cup), finely chopped (see note below))
  • 2 1/2 oz hazelnuts ((1/2 cup), toasted, coarsely chopped)
  • 3 oz semi-sweet chocolate ((1/2 cup), coarsely chopped )
  • 5 oz unsalted butter (cold, cubed)
  • 7 oz heavy cream ((3/4 cup + 2 tbsp) )
  • 1/4 tsp orange oil ((or 1 tsp orange extract))

Instruction

  • In a large mixing bowl, combine the flour, powdered sugar, baking powder, baking soda, salt, orange peel, hazelnuts, and chocolate. Mix on low speed with a paddle attachment until well-combined.
  • Add the cubed butter and mix on low speed until the mixture is sandy. Mix together the cream and orange oil or orange extract, then with the mixer running on low speed, slowly pour the cream into the dry ingredients. Mix until there are just a few dry streaks of flour remaining.
  • Stop the mixer and mix the scones the rest of the way with a rubber spatula, making sure to scrape down the bottom and sides of the bowl. Turn the dough out onto a baking sheet covered with parchment paper and pat it into a rectangle about 1-inch thick. Wrap the sheet with plastic wrap and chill it for 1 hour, until firm.
  • Preheat the oven to 375 F. Cut the scones into small 2-inch squares or circles. If cutting out circles, press the scraps together and cut more circles out until you use all the dough. Arrange them on baking sheets covered with parchment. They will spread, so leave a few inches in between each scone. Brush a little cream on top of each scone, then top with a scattering of granulated sugar. Bake the scones at 375 F for 15-16 minutes, until golden brown around the edges.
  • Cool on the baking sheet, then serve. If desired, you can drizzle them with a bit of chocolate and top them with extra candied peel and hazelnuts for a fancier presentation. Scones are best the day they are made, but they can be kept in an airtight container at room temperature for 3-4 days. They can also be frozen before baking, after they have been cut out, and can be baked from frozen. Add 3-4 minutes to the baking time if you're baking frozen scones.