Chocolate-orange scones

Time 30 minutes
Yields Makes 12 scones
Chocolate-orange scones

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


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


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.


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.


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.
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