Infused with hints of orange, warmly spiced with cinnamon, and studded throughout with chunks of dark chocolate, these scones are whole-grain, but still tender. It’s a lovely way to take advantage of the bountiful citrus season upon us.
By Emily Nelson
These orange cinnamon scones with dark chocolate are exactly what the title suggests- infused with hints of orange, warmly spiced with cinnamon, and studded throughout with chunks of dark chocolate. They are completely whole-grain, but the texture is still remarkably light and tender thanks to the combination of the white whole wheat flour and the whole wheat pastry flour. It’s a lovely way to take advantage of the bountiful citrus season upon us.
Dark Chocolate Chunk Cinnamon Scones with Orange
Description
Take advantage of citrus. Infused with orange, spiced with cinnamon, and studded with dark chocolate, these scones are whole-grain, but still tender. adapted from Ancient Grains for Modern Meals
Ingredients
- 1 cup white whole wheat flour
- 1 cup whole wheat pastry flour
- ¼ cup coconut sugar
- 2½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- 6 tablespoons unsalted butter, chilled
- 2 ounces chopped dark chocolate, about ? cup
- 1 large egg
- 1 tablespoon finely grated orange zest, from 1 large orange
- ¼ cup freshly squeezed orange juice
- ½ cup chilled heavy whipping cream
- 1 egg yolk plus 1 tablespoon water
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt. Cut butter into small cubes and scatter over the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the chocolate.
- In a small mixing bowl, whisk together the egg, orange zest, orange juice, and cream. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Transfer dough to a well-floured surface and form two circles ¾” thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1″ between each.
- Whisk together the egg yolk and water. Use a pastry brush to brush scones with the egg wash. Bake 13-16 minutes, until golden brown around the edges.
- Category: Baking, Breakfast
