Here’s my modern twist on an old classic. These chocolate orange scones will blow your socks off….promise! Great eaten plain or why not fill them with marmalade and cream, or even chocolate hazelnut spread. They are a sure hit.
Here’s my top tips for #perfectbites scones success
Use eggs that have been kept at room temperature
Use fridge cold butter
Whisk the eggs before adding to milk
Mix baking powder and flour together before adding to mix to ensure an even rise
This recipe makes 12 scones
You will need a 7cm/2¾ inch round fluted cutter and a flat baking sheet lined with non-stick parchment.
200ml whole milk
1 medium egg, beaten
1 tsp vegetable oil
375g self-raising flour
¼ tsp fine salt
1½ tsp baking powder
Finely grated zest of 2 oranges
60g cold unsalted butter, cut into 1cm/½ inch cubes
40g caster sugar
75g dark chocolate chips
1 medium egg, beaten with 1 tbsp whole milk, for glazing
Extra flour for dusting
- Preheat the oven to 200°C fan/220°C/390°F/gas 7.
- Whisk together the milk, egg and vegetable oil in a large jug. Set aside.
- Put the flour, salt, baking powder and orange zest in your food processor and give it a few quick pulses to mix it all up. Add the butter and pulse again until the mixture resembles breadcrumbs.
- Tip the mixture into a large bowl and mix in the sugar and chocolate chips. Don’t overwork the mixture.
- Make a well in the centre of the mixture and pour in the liquid. Using a knife, fold the mixture together to form a dough.
- Tip the dough out onto a really well floured surface. Flour your hands and pat the dough flat to a thickness of about 2cm/¾ inch. Dip your cutter in flour and cut out 7cm/2¾ inch rounds and place them upside down on the prepared baking sheet.
- Gently bring the trimmings together and cut out more rounds.
- Glaze the top of the scones with the egg and milk mixture. Try not to let any glaze run down the sides, as it can stop the scones rising.
- Bake for 12–15 minutes until golden and risen. Place on a wire rack to cool.