blood orange dark chocolate scones

blood orange dark chocolate and cardamom scones



For the scones:

  • 2 3/4 cups | 13.75 ounces all purpose flour
  • 1/4 cup | 1.75 ounces granulated sugar
  • 1 tablespoon baking powder
  • 1/2 cup cold, unsalted butter, grated
  • 3/4 cup buttermilk, shaken
  • 1 cup roughly chopped dark chocolate
  • zest of 2 blood oranges
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon cardamom

For the glaze:

  • 1 1/2 cups powdered sugar
  • juice of one blood orange
  • 23 tablespoons whole milk to thin the glaze
  • 1/4 teaspoon lavender extract


For the scones:

  1. Grate one cube of cold unsalted butter and place in bowl into freezer for 5 minutes.
  2. In a large mixing bowl whisk flour, sugar, salt, cardamom, zest, and baking powder.
  3. Add grated butter to flour mixture and stir to combine. Do not overmix. It’s okay to have larger chunks of butter throughout.
  4. In a medium bowl whisk eggs. Add in vanilla and buttermilk.
  5. Add wet ingredients to flour mixture and stir until just combined.
  6. Turn out dough onto lightly floured surface and knead a couple times. Overworking the dough will activate the gluten and the scones will become tough.
  7. Fold in the chopped chocolate.
  8. Line a rimmed baking sheet with parchment. Divide dough in half and form into rectangles. Using a sharp knife, cut the dough into four pieces each. Place in freezer for at least 30 minutes.
  9. Preheat oven to 425 while scones are chilling.
  10. Brush scones with buttermilk and separate the wedges. This helps the edges to fully cook.
  11. Bake 20-25 minutes until golden brown and edges are no longer wet. Remove from pan, cool slightly.

For the glaze:

  1. Sift the powdered sugar into a medium bowl. Add the juice of one blood orange and the milk. Whisk to combine. Add more milk if you prefer a thinner glaze. 
  2. Stir in blood orange extract and drizzle over warm scones.


Will keep up to two days in an airtight container.

Keywords: scones, chocolate, blood orange

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