Advertisement

Chocolate-orange scones

Time 30 minutes
Yields Makes 12 scones
Chocolate-orange scones
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.

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.