Is it just me or are chocolate and orange destined to be married, living happily ever after? The combination is brilliant, and I have an impossible time refusing any baked good featuring chocolate and orange in tandem. And somehow, when taking that first bite, I seem to always forget just how delicious these two ingredients taste when baked together. So when I noticed this recipe by Kim Boyce in the Oregonian, I knew it was a must try. A nutty scone swirled with dark chocolate and orange marmalade? By my new favorite baker? Yes, please!
These scones did not disappoint. With just the right amount of chocolate and orange paired with the creamy nuttiness from the rye flour and ground pecans, these scones did not last long. I found myself nibbling on these for breakfast, as an afternoon snack and after dinner as dessert. Besides, chocolate is meant for all times of the day right?
Chocolate Orange Pecan Scones
- Total Time: 50 minutes
- Yield: 10 scones
Description
These nutty scones are swirled with dark chocolate and orange marmalade, offering a delightful combination of flavors perfect for breakfast or a snack.
Ingredients
- 3/4 cup (180 ml) pecans
- 1 tsp vegetable oil
- 1/4 tsp kosher salt
- 1 1/2 cups (360 ml) all-purpose flour
- 1 1/2 cups (360 ml) light rye flour, such as Bob's Red Mill
- 1/3 cup (80 ml) firmly packed dark brown sugar
- 1/4 cup (60 ml) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (115 g) unsalted butter, cold and cut into small pieces
- 1 cup (240 ml) whipping cream
- 1 egg
- Grated zest of 1 medium orange
- 1/2 cup (120 ml) plus 2 tbsp orange marmalade
- 5 ounces dark chocolate, roughly chopped
- 2 tbsp firmly packed dark brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, toss the pecans with the vegetable oil and 1/4 tsp kosher salt. Spread them on a small baking sheet and toast until lightly browned, about 5 minutes. Let cool, then pulse in a food processor until finely ground (do not overwork, or the pecans will turn oily and pastelike). Set aside.
- In a large bowl, whisk together the all-purpose flour, rye flour, dark brown sugar, granulated sugar, baking powder, and kosher salt. Stir in 1/2 cup of the ground pecans.
- Using your fingers or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs (pea-sized pieces).
- In a medium bowl, whisk together the whipping cream, egg, and orange zest.
- Add the cream mixture to the flour mixture and stir with a rubber spatula until just combined.
- Turn the dough out onto a lightly floured surface. Press the dough together, folding it over on itself two times and flattening it to about 1 inch thick each time, then roll it into a 10-by-13-inch rectangle about 1/2 inch thick.
- Spread the marmalade evenly over the dough.
- In a small bowl, mix the chopped chocolate, the remaining 1/4 cup ground pecans, and the brown sugar. Sprinkle the mixture evenly over the marmalade.
- Starting from a long edge, roll the dough up into a neat log, tucking it under itself as you go. Using a sharp knife, cut the log into 10 pieces.
- Carefully transfer the pieces to parchment-lined baking sheets, spacing them a couple of inches apart (use two sheets if needed).
- Bake for 25-30 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before serving.
Notes
- These scones are versatile and can be enjoyed at any time of the day.
- Store them in an airtight container for up to 3 days.
- For a twist, try using different nuts or adding a pinch of cinnamon for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 14
- Sodium: 250
- Fat: 16
- Carbohydrates: 42
- Fiber: 3
- Protein: 5
- Cholesterol: 30
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Frequently Asked Questions
What does the rye flour contribute to these scones?
I use equal parts all-purpose and light rye flour (1½ cups each). The combination gives these scones a “creamy nuttiness” that complements the chocolate and orange; rye flour also has slightly less gluten than all-purpose, keeping the scones tender rather than tough.
Is the orange flavor from zest or from the marmalade?
Both — but primarily from ½ cup of orange marmalade that gets stirred directly into the dough along with the chopped pecans and dark chocolate. The marmalade provides both orange flavor and moisture; there is no separate zest listed, so the marmalade is doing the full citrus work here.
Why are the pecans toasted before going into the dough?
The pecans are tossed with 1 tsp vegetable oil and ¼ tsp kosher salt, then toasted in a 350°F (175°C) oven for about 5 minutes until lightly browned. Toasting amplifies their nutty flavor and drives off moisture so they don’t steam inside the scone during the 25–30 minute bake.
Oh yes, chocolate and orange are a delightful combinations to be sure…this look wonderful :)