Ingredients

The following ingredients have 6 Servings
  • 1 cup + 2 tablespoons (145 g) unbleached all-purpose flour
  • 1 cup (130 g) whole wheat pastry flour (I recommend Bob's Red Mill brand)
  • 1 tablespoon baking powder
  • ½ teaspoon Diamond Crystal kosher salt
  • 2 tablespoons (24 g) granulated sugar
  • 1 packed tablespoon freshly grated orange zest
  • 8 tablespoons (4 oz; 115 g) very cold unsalted butter (cut into ½-inch cube)
  • 3½ ounces (100 g) chopped semi-sweet chocolate (or good-quality chocolate chips)
  • 1 cup + 1 tablespoon (255 mL) cold heavy cream, plus 1 tablespoon for brushing
  • 1-2 tablespoons Belgian pearl sugar, turbinado, or demerara sugar (for sprinkling)
  • ¾ cup (75 g) powdered sugar (sifted)
  • 1 tablespoon + 1 teaspoon freshly squeezed orange juice
  • freshly grated orange zest (for garnishing)
  • orange marmalade °

Instruction

  • Preheat the oven to 425°F (218°C) with the rack in the center position. Line a large baking sheet with parchment paper (or silicone baking mat) and set aside.
  • Prepare Scones: In a large food processor (fitted with a blade attachment), combine the all-purpose flour, pastry flour, baking powder, and salt. In a small bowl, combine the sugar and zest. Rub the zest into the granulated sugar until it is extremely fragrant and moist. Add it to the food processor with the remainder of the dry ingredients. Pulse several times until all of the ingredients are evenly incorporated. Note: You can also prepare these scones in a bowl with a pastry cutter.
  • Add the cold, unsalted butter and pulse 10 to 15 times, or until the butter is no smaller than the size of a large pea. Transfer mixture to a large mixing bowl and stir in the chocolate chunks. Create a well in the center of the dry ingredients and pour in the heavy cream.
  • Using a large fork, stir the cream into the dry ingredients until the dough starts to come together (it will be shaggy). Scrape the scone dough onto a clean, floured counter-top. Press the dough together gently for 5 to 10 seconds (avoid over-working) and pat the dough into an 7-inch diameter disc, roughly 1-inch thick. Don’t worry if the edges are slightly shaggy.
  • Using a sharp, large knife, cut the dough into six wedges. Transfer the scone wedges onto the lined baking sheet, distributing them evenly, so they are several inches apart. If your dough is no longer chilled, place in the fridge for 10 to 15 minutes before baking.
  • Using a pastry brush, brush the tops of the scones with the remaining heavy cream. Sprinkle the scones generously with Belgian pearl sugar, turbinado, or demerara sugar. Bake for 14 to 18 minutes, rotating the baking sheet halfway through, or until the scones are golden brown.
  • Immediately transfer the scones to a rack to cool completely before glazing (or simply serve with orange marmalade). If you are planning on reheating the scones or are not serving the scones immediately, see the note section for more tips.
  • Prepare the Glaze: Combine the powdered sugar, orange juice, and orange zest in a small bowl and mix until smooth. If it is too thin, add a touch more powdered sugar. Using a spoon, drizzle the cooled scones with the glaze (*if storing these ahead of time before serving, I prefer to glaze just before serving).