These Orange Chocolate Chip scones have everything I love in a good scone. Let’s start with their buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and glazed them with some tangy orange icing which took them over the top. The baking method is so easy too. You simply mix them by hand, then scoop them onto the baking sheet. They’re a perfect alongside a warm, cozy cup of tea or coffee.
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Orange Chocolate Chip Scones
Tender orange-scented scones dotted with mini chocolate chips and glazed with tangy orange icing
Ingredients
Scones
- 1 ¾ cups (224g) all purpose flour, sifted
- 2 tablespoons (25g) granulated suger
- 1 tablespoon (14g) baking powder
- ½ teaspoon fine sea salt
- 7 tablespoons (99g) cold, unsalted butter, cubed
- Zest of 1 large orange
- ½ cup (85g) semisweet mini chocolate chips
- ½ cup (113g) cold sour cream
- ¼ cup (60ml) cold heavy cream plus extra for the tops*
- 2 tablespoons (30ml) cold orange juice
- 1 teaspoon pure vanilla extract
Icing
- ¾ cup (90g) powdered sugar, sifted
- 1 tablespoon (14g) unsalted butter, melted
- 1 dash fine sea salt
- 1 teaspoon lemon juice
- 2-3 tablespoons (30-45ml) orange juice, room temperature
Instructions
Scones
- Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
- In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed. Do not over mix.
- Scoop 1/4 cup-sized rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.
Icing
- In a medium-sized bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon (15ml) of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
- Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer.
Notes
* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water.
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To find the portion scoop I used, click here.