Scones are one of my favorite things to make for breakfast or brunch because they’re fast, really easy to make, and really easy to customize with any flavor your heart desires.
Today we’re going with one of my favorite combos: Chocolate and orange. I’ve also had success using raspberries and chocolate before, and I’m sure white chocolate would be insanely good. The possibilities are seriously endless!
To start, whisk together all of the dry ingredients (Gold Medal Flour, sugar, baking powder, baking soda, and salt) so they’re all incorporated. The rest of the ingredients are easy: An egg, buttermilk, COLD butter, an orange for the zest, and a good quality chocolate bar. (There’s also some vanilla that didn’t make it to picture day.)
After the dry ingredients get whisked together, get the orange zested and evenly whisked in there so it makes its way through all the scones.
Next up is getting that butter in there with our hands. First, cut it into chunks, along with the chocolate. Make sure you get the chocolate all over the countertop too. Toss that butter into the dry ingredients.
Make sure you rub the butter between your fingertips so it’s all good and even, with a few chunks that are about the size of peas, just like the picture.
You also need the butter to be super cold to achieve flaky scones, so toss the chocolate chunks in and throw that in the freezer while you finish up the other ingredients. By that I mean whisk together the egg, the buttermilk, and the vanilla.
Try and make a well in the center of the dry ingredients and carefully stir the buttermilk egg mixture in there using a fork.
Just before all the flour is combined we plop it out on a cutting board and finish the job with some floured hands.
Pat it out into a 6 or 7” circle (measure your hands and use them as a guide in the kitchen) and cut into eight wedges. The tops get sprinkled with sugar and then bake for 12-14 until golden brown!
Personally, I like to eat mine with some sort of hot beverage, either tea or coffee.