Dark Chocolate Chunk Cinnamon Scones with Orange

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

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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.

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Dark Chocolate Chunk Cinnamon Scones with Orange
 
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
Author:
Recipe Type: Baking, Breakfast
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
  1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
 

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