Orange & Chocolate Chip Scones

By Molly McConn
orange chocolate chip scones

Read the full Easter Brunch with Timothy Corrigan story here.

orange chocolate chip scones

Orange & Chocolate Chip Scones

Serves 6

Orange & Chocolate Chip Scones

By Camille Styles


1 1/2 cups all-purpose flour

3 TB granulated sugar

1 tsp freshly grated orange peel

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 Tb cold, unsalted butter, cut into small cubes

1/4 cup heavy cream

1 egg yolk

1/4 cup chocolate chips -- semisweet or bittersweet


2 Tb granulated sugar

1/2 tsp cinnamon

1 Tb heavy cream


1. Heat oven to 400 degrees Farenheit. Line a baking sheet with parchment paper.

2. Whisk flour, 3 Tb sugar, orange peel, baking powder and salt in a large mixing bowl. Using a pastry cutter, or your fingers, blend in the butter until mixture resembles coarse meal.

3. Whisk together cream and egg yolk. With a wooden spoon, mix cream into flour/butter mixture until it just comes together. If mixture feels too dry, you can add a bit more cream, but do not let mixture get too wet.

4. On a well-floured counter, or on a piece of plastic wrap, knead dough one or two times to form a semi-smooth ball. Pat out dough into a 6" round, approximately 1 1/2 " thick.

5. Cut into 6 wedges or 8 if you want smaller scones. Place on parchment lined baking sheet approximately 2" apart.

6. Bake scones until golden, about 12-15 minutes. While scones are baking, combine topping ingredients in a small bowl.

7. Transfer baked scones to a wire cooling rack. While still warm, brush with topping.

Comments (1)

  1. Jessica Newell says:

    These look absolutely delicious! Will need to make them soon

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