I remember always seeing those chocolate oranges they sell in stores, particularly when I was younger and during the holidays, I think. I always wondered what they tasted like, but it wasn't something that my family would typically buy. Like buying yourself a chocolate bunny, I guess it just seemed like an overindulgent thing to do (not that I'm criticizing anyone who's done something like that, because if you know what you want, you might as well go after it!).
Anyway, I don't know if I just assumed that chocolate and orange would go well together, but I think one of the first chocolate-orange foods I had was a scone that Jamba Juice makes (or made?). It was really good, and that's when I realized that I could easily make similar scones myself. I've done just that a couple of times since, but every time I forgot what recipe I used the last time. So, the other day when I decided to whip up another batch of chocolate orange scones, I had to search yet again for a recipe, and fortunately I came up with a good one. I haven't had the Jamba Juice scones in a while, but I can definitely say that these scones give them a run for their money. In fact, I think these scones are better, considering their light texture, buttery taste, and big, fresh chocolate chips. And now that I'm posting this recipe, I won't lose it again!
If you're a fan of the chocolate-orange combination, you definitely can't go wrong with these scones. But if you're not a fan, I think you'll still like them, as the non-fans in my family sure did! Maybe you can even make these for Thanksgiving morning; they'll definitely start the day off well :) ..
Dark Chocolate Orange Scones
adapted from Take a Megabite
(makes 6 scones)
3 tablespoons granulated sugar
1 tablespoon orange zest
1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, frozen
1 egg yolk
¼ cup plus 2 tablespoons buttermilk (or milk and white vinegar, which I used)
½ cup dark chocolate chips
Oven Temperature: 425 F
Note: If you want to substitute milk and white vinegar for buttermilk, add milk to 1 tablespoon of vinegar in a measuring glass to reach the 1 cup line, let sit for five minutes, and use the amount the recipe calls for.
1. In a small bowl, rub the orange zest into the sugar. Sift this and the flour, baking powder, baking soda, and salt into a large bowl, adding whatever zest/sugar that might not get sifted in.
2. Cut the frozen butter into small chunks and use a pastry knife to cut into the dry ingredients until the mixture resembles peas in sand.
3. In a separate bowl, beat the egg yolk and buttermilk well, for about 30 seconds to a minute. Add to the dry ingredients and stir just until combined. Stir in the chocolate chips, being careful not to over-mix.
4. Place the dough on a flat-parchment covered surface and knead lightly a few times. Shape the dough into a round, 1-inch thick, and cut into 6 even triangles, pizza style.
5. Place the scones on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. About 20 minutes in, preheat the oven to 425 F. Once the scones are done chilling, bake in the preheated oven for 12-15 minutes, checking to make sure a toothpick inserted into the center of one of the scones comes out clean at the end of the baking cycle.