Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange zest
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking and to ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the fresh orange zest to the dry mixture and use your fingers to rub the zest into the sugar and flour. This helps release the natural oils from the orange, making the scones more fragrant.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The cold butter bits are what create the flaky layers.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Add the chocolate chips. Use a spatula or a large spoon to gently fold the mixture together until a shaggy dough begins to form. Be careful not to overmix, as this will lead to tough scones.
- Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times just until it comes together. Pat the dough into an 8-inch circle about 1 inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
- Place the wedges onto the prepared baking sheet, leaving about 2 inches of space between each one. Brush the tops lightly with extra heavy cream and sprinkle with coarse sugar if desired. Bake for 18 to 20 minutes, or until the edges are golden brown and the centers are set. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 38 minutes