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
- Total Time: 35 minutes
- Yield: 12 scones 1x
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 (240 ml) white whole wheat flour
- 1 cup (240 ml) whole wheat pastry flour
- 1/4 cup (60 ml) coconut sugar
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp fine sea salt
- 6 tbsp (90 ml) unsalted butter, chilled
- 2 oz (60 g) chopped dark chocolate, about ? cup
- 1 large egg
- 1 tbsp (15 ml) finely grated orange zest, from 1 large orange
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1/2 cup (120 ml) chilled heavy whipping cream
- 1 egg yolk plus 1 tbsp 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 3/4″ 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking, Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
If You Liked This Recipe, You’ll Love These
- Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta
- Time for Sweets: Orange Creamsicle Chocolate Bark
- Chef Alex’s Love for Lindt’s Dark Chocolate
- Almond Butter, Maple and Chocolate Chunk Cookies
Frequently Asked Questions
Why does this recipe combine two different whole wheat flours instead of using just one?
The recipe uses 1 cup of white whole wheat flour and 1 cup of whole wheat pastry flour. The article explains this combination is intentional: whole wheat pastry flour is finer and lower in protein, which keeps the scones light and tender despite being completely whole-grain — something a single flour wouldn’t achieve as well.
Why does the dough use both orange juice and orange zest?
The recipe calls for 1 tbsp of finely grated orange zest and 1/4 cup of freshly squeezed orange juice from one large orange. The zest carries the essential oils responsible for intense citrus aroma, while the juice provides moisture and a subtle brightness in the crumb — together they give the scones layered orange flavor.
What does the egg wash do and when is it applied?
The recipe brushes the cut scone wedges with a wash of 1 egg yolk plus 1 tbsp of water immediately before going into the 400°F oven. The egg wash promotes a golden-brown, slightly shiny crust on the outside while the inside bakes for 13–16 minutes until the edges turn golden.
