Orange & Dark Chocolate Scones with Orange Glaze

Ingredients

• FOR THE SCONES:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ½ teaspoons Kosher Salt
• 3 Tablespoons Sugar
• ¼ teaspoons Cinnamon
• 1  Large Orange, Zest Only
• ½ cups Cold Unsalted Butter (cut Into Small Pieces)
• ½ cups Buttermilk (do Not Substitute)
• 1 whole Large Egg, Lightly Beaten
• 2 ounces, weight Dark Chocolate, Chopped Into 1/4" Pieces (I Used Lindt 70% Cocoa)
• FOR THE ORANGE GLAZE:
• ¾ cups Powdered Sugar
• 1  Large Orange, Zest Only
• 1 Tablespoon Freshly Squeezed Orange Juice

Preparation Instructions

For the scones:
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, stir together flour, baking powder, baking soda, salt, sugar, cinnamon, and orange zest. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk and egg. Stir just until combined (do not overmix). Gently fold in chocolate.

Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8” circle and cut into 8 wedges. Transfer to baking sheet. Bake until scones are golden brown, 12 to 15 minutes. Remove from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.

For the orange glaze:
While scones are still warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. Drizzle the orange glaze over the scones.

Serve warm or at room temperature. Best eaten on the day they are baked.