Orange and chocolate is one of those combinations that always seem to just work.
By Brooke Dowdy
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 1x
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
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (115 g) unsalted butter, cold and cut into small pieces
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) orange marmalade
- 1/2 cup (120 ml) dark chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, toss the pecans with vegetable oil and 1/4 tsp kosher salt. Spread them on a small baking sheet and toast in the oven until lightly browned, about 5 minutes. Let cool, then chop coarsely.
- In a large bowl, whisk together the all-purpose flour, rye flour, dark brown sugar, granulated sugar, baking powder, baking soda, and 1/2 tsp kosher salt.
- Add the cold butter pieces to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the chopped pecans, orange marmalade, and chopped dark chocolate.
- Pour in the buttermilk and gently mix until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 10 wedges and place on the prepared baking sheet.
- 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
If You Liked This Recipe, You’ll Love These
- Boozy French Toast
- Apfel Kuchen: Traditional German Apple Cake
- Fresh Strawberry Scones
- Classic Tarte Tatin with Rose-Infused Crème Fraîche
Frequently Asked Questions
What does the rye flour contribute to these scones?
The recipe uses equal parts all-purpose and light rye flour (1½ cups each). The article describes the combination as providing “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 :)