Orange Cinnamon Scones with Dark Chocolate
Ingredients
- 1 cup white whole wheat flour
- 1 cup whole wheat pastry flour
- 1/4 cup coconut sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, chilled
- 2 ounces chopped dark chocolate, about 1/3 cup
- 1 large egg
- 1 tablespoon finely grated orange zest, from 1 large orange
- 1/4 cup freshly squeezed orange juice
- 1/2 cup chilled heavy whipping cream
- 1 egg yolk plus 1 tablespoon water
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt. Cut butter into small cubes and scatter over the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the chocolate.
- In a small mixing bowl, whisk together the egg, orange zest, orange juice, and cream. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Transfer dough to a well-floured surface and form two circles ¾” thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1″ between each.
- Whisk together the egg yolk and water. Use a pastry brush to brush scones with the egg wash. Bake 13-16 minutes, until golden brown around the edges.
Notes
adapted from Ancient Grains for Modern Meals