Orange & Dark Chocolate Scones

Name: Orange & Dark Chocolate Scones
Total time: 3600 s
Yield: 12 Scones
Cuisine: British
Ingredients: *Note: Alter the amount of Water and Sugar depending on the amount of Peel; 1 Orange *OR 2 Oranges; 1/2 cup Water; 1/2 cup Sugar; 2 cups Self-Raising Flour; 1/4 cup Caster Sugar; 60 g Cold Regular Salted Butter; 1 pinch Salt; 2/3 cup (165 ml) Orange Juice *plus Milk; *Note: You can’t get 165ml from an Orange. Add Milk and make 165ml in total, OR get more juice from another Orange; 1/2 cup (90 g) Dark Chocolate Chips *OR coarsely chopped 90g Dark Chocolate; About 1/2 cup Candied Orange Peel; 1/2 cup (60 g) Icing Sugar; 1 tablespoon saved Orange Juice

Hiroko Liston @hirokoliston

Melbourne, Australia

I made these Scones using juice of an Orange and its Peel. You won’t get enough juice to make the dough from an Orange, but DO NOT worry. You can add Milk as well. OR you can get more juice from another Orange. I chopped up the Peel and made Candied Orange Peel. You can use store-bought Candied Orange Peel, but it is quite pricey. Candied Orange Peel is easy to make. I added bitter Dark Chocolate as well, and it was a great decision.

Hiroko Liston @hirokoliston

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Ingredients

60 minutes

12 Scones

Candied Orange Peel
*Note: Alter the amount of Water and Sugar depending on the amount of Peel
1Orange *OR 2 Oranges
1/2 cupWater
1/2 cupSugar
Scones
2 cupsSelf-Raising Flour
1/4 cupCaster Sugar
60 gCold Regular Salted Butter
1 pinchSalt
2/3 cup (165 ml)Orange Juice *plus Milk
*Note: You can’t get 165ml from an Orange. Add Milk and make 165ml in total, OR get more juice from another Orange
1/2 cup (90 g)Dark Chocolate Chips *OR coarsely chopped 90g Dark Chocolate
About 1/2 cup Candied Orange Peel
Orange Icing
1/2 cup (60 g)Icing Sugar
1 tablespoonsaved Orange Juice

Saved

Steps

60 minutes

1

Wash Orange(s), cut in half, and squeeze out the Juice. Remove peels. If the peels are thick and have a lot of white spongy pith, use a spoon to scrape off some of it, but you don’t need to remove all the pith. Juice will be used to make the dough later.
2

Cut the Peels into 6-7mm pieces, place in a saucepan, cover with water, boil for 15 minutes, then drain. Return to the saucepan, add 1/2 cup Water and 1/2 cup Sugar, and bring to the boil. Lower the heat, cover with a lid, and simmer for 15 to 20 minutes OR until soft and the liquid is syrupy. Drain and set aside. *Note: Do not waste the orange flavoured syrup. It can be enjoyed with Pancakes OR Ice Cream, etc.
3

Preheat oven to 220℃. Line a baking tray with baking paper.
4

Place Self-Raising Flour, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
5

Save 1 tablespoon Orange Juice for Icing, and place the remaining Juice in a measuring cup. You need 2/3 cup (165ml) Juice, but you can’t get it from 1 Orange. Add Milk and make 2/3 cup (165ml) in total. Add it to the Flour mixture, stir until a sticky dough forms. Add Candied Orange Peel and Dark Chocolate, combine evenly, and gently knead into a soft dough.
6

Divide the dough in half. On a floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
7

Place the scones on prepared tray. Bake for 12 to 15 minutes OR until golden and hollow when tapped on top.
8

To apply Icing, the Scones need to be cool. To make Orange Icing, mix Icing Sugar and Orange Juice until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.