Recipe: Chocolate-orange scones

Recipe: Chocolate-orange scones
BRUNCH SPREAD: The menu includes chocolate-orange scones, pan-roasted asparagus with dill Hollandaise sauce and fennel-aquavit gravlax with caraway creme fraiche and leek pancakes. (Anne Cusack / Los Angeles Times)

Total time:

30 minutes



Makes 12 scones


Adapted from Alice Medrich's "Bittersweet: Recipes and Tales From a Life in Chocolate." Oat flour is available at

Whole Foods

and select health food and baking supply stores.

1 cup flour

1 cup oat flour

1/4 cup sugar, plus extra for sprinkling

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

Zest from 2 oranges

4 ounces coarsely chopped bittersweet chocolate (65% to 70% cacao)

1 1/4 cups heavy whipping cream, plus extra for brushing


1. Position a rack

in the center of the oven and heat the oven to 425 degrees. Line a baking sheet with parchment.

2. In a large bowl,

mix together the flour, oat flour, sugar, baking powder and salt. Stir in the orange zest and the chocolate.

3. Make a well

in the center of the dry ingredients and pour in the cream. Using a spatula, mix the ingredients until just moistened; the dough should look rough and shaggy. Gather the dough into a lump with your hands and knead it together five or six times, until it holds together and the sides of the bowl are clean.

4. On a lightly floured board,

pat the dough into an 8 1/2 -inch round. Using a knife or a dough cutter, cut the round into 12 wedges. Place the wedges about an inch apart on the baking sheet. Brush the tops with cream and sprinkle them lightly with sugar.

5. Bake the scones

until they begin to turn golden brown, about 15 minutes. Allow the scones to cool on a rack. Serve warm or at room temperature.

Each scone:

225 calories; 3 grams protein; 22 grams carbohydrates; 2 grams fiber; 15 grams fat; 8 grams saturated fat; 34 mg. cholesterol; 208 mg. sodium.