Easy Orange Chocolate Chunk Scones with Glaze: Your Go-To Flaky Homemade Recipe
Indulge in the delightful combination of citrus and chocolate with these incredible orange chocolate chunk scones, crowned with a vibrant orange glaze. These truly flaky cream scones are generously studded with rich semisweet chocolate chunks and fragrant orange zest. The best part? They come together in just over 30 minutes, making them an ideal treat for any morning, especially during the festive season!
The Allure of Homemade Cream Scones
There’s nothing quite like a freshly baked scone, and I’ve certainly become a passionate advocate for them over the past year. They hold a special place among my favorite pastries, prompting me to constantly experiment and share new, exciting creations. Scones offer an unparalleled blend of tender flakiness and buttery richness that simply melts in your mouth. They’re not just a pastry; they’re an experience, a moment of comfort, and a testament to the simple joys of homemade baking.
In recent years, I’ve had the pleasure of sharing delightful variations such as raspberry pistachio scones – which, come to think of it, would be exceptionally festive for this time of year! I’ve also perfected these comforting carrot cake scones with maple cream cheese glaze. And, of course, there’s my perennial favorite: brown butter chocolate chunk scones, a recipe that consistently delivers pure bliss.
Perhaps, instead of just baking, we should all consider gifting our friends and family jars of rich, nutty brown butter this holiday season? It’s a culinary gem that elevates so many dishes, and for true food lovers, it’s a thoughtful, unique present. Just a thought!
If you’re searching for a spectacular addition to your holiday breakfast or brunch spread, I wholeheartedly encourage you to try your hand at baking scones this year. What I adore most about scones is their incredible versatility. The flavor possibilities are virtually limitless, allowing you to be as creative and playful as you desire. Go wild with your toppings: drizzle a luscious glaze, sprinkle them generously with Belgian pearl sugar for a beautiful, snow-like effect (as I’ve done on today’s orange chocolate chunk scones), or simply split them open and serve them with a dollop of your favorite jam or marmalade. The choice is yours, and the results are always delicious.
The Magic of Make-Ahead Scones: Freshness on Demand
While scones are undeniably at their absolute best the day they’re baked – ideally within those first few glorious hours – this isn’t a strict rule that confines your baking schedule. One of the truly *best* aspects of homemade scones is their remarkable ability to be easily refreshed and reheated. Simply pop them back into a warm oven, set between 325°F and 350°F (160°C to 175°C), for approximately 8 to 12 minutes. This simple trick brings them back to life, making them taste almost as if they just came out of the oven. For more detailed instructions and tips, be sure to check the recipe notes section below.
The convenience doesn’t stop there. You can even bake these delightful orange chocolate chunk scones *ahead* of time, allowing them to cool completely. Once cooled, wrap them tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy them, simply allow them to partially defrost, then follow the reheating instructions. This makes them perfect for busy mornings or unexpected guests.
After numerous scone experiments and tests, I’ve conclusively found that the difference between a freshly baked scone and one carefully reheated in the oven is almost negligible. They truly possess the magical ability to transform back into their original flaky, buttery, and utterly delicious selves. Imagine waking up on Christmas morning or during a festive holiday weekend, knowing you have a batch of these warm, fragrant scones ready to be enjoyed with minimal effort. It’s a culinary dream come true!
Seriously, can you think of a better, more comforting treat to have readily available for a special occasion like Christmas morning, a festive holiday brunch, or just a cozy weekend at home? These make-ahead orange chocolate chunk scones are a game-changer for stress-free entertaining and personal indulgence.
The Harmonious Blend: Orange and Chocolate Perfection
As a *huge* fan of pairing chocolate and orange together – a combination I find particularly irresistible, especially around the enchanting holiday season – I decided to fully infuse these scones with abundant fresh orange zest. To complement this citrusy brightness, I generously studded them with chopped semisweet chocolate chunks, creating pockets of rich, melty goodness in every bite. Finally, to truly elevate the experience, I topped them with a bright, fresh orange glaze.
While the scones themselves contain a modest amount of sugar, offering a subtle and delicate orange essence, the sweet and tangy glaze plays a crucial role. It masterfully brings all the flavors into perfect harmony and truly allows that vibrant orange flavor to shine through, creating a balanced and utterly delicious pastry. If you happen to be one of those who isn’t a fan of glazes (don’t worry, we can still be friends!), I highly recommend serving these delectable scones with a generous spoonful of high-quality orange marmalade! It offers a different, yet equally delightful, way to enjoy the citrus notes.
Crucial Glazing Tip for Perfect Scones:
The most important thing to remember when it comes to glazing your homemade scones: if you are not planning on serving the scones immediately (within the first few hours of baking), it is essential to postpone glazing them until just before you’re ready to serve. This critical rule also applies if you intend to reheat or refresh your scones in the oven. Trust me on this – attempting to reheat glazed scones will inevitably lead to a sticky, gooey disaster as the glaze melts and creates an undesirable mess. For the best texture and appearance, always glaze just before enjoying!
Why These Orange Chocolate Chunk Scones Are a Must-Try
If you’ve never had the pleasure of enjoying a truly good scone in your life, I implore you: give scones another chance this holiday season, and whip up a batch of these orange chocolate chunk delights. You won’t regret it! Scones are one of the most time-friendly and rewarding baked goods you can make, perfect for both novice and experienced bakers.
All you really need are about 30 to 40 minutes of active time, a few extra-cold ingredients, a reliable baking sheet, and a hot oven ready to work its magic. The process is straightforward, yielding results that are consistently impressive. These flaky, tender, and flavor-packed scones are guaranteed to become a new favorite in your baking repertoire, bringing a touch of homemade warmth and festive cheer to your table.
Orange Chocolate Chunk Scones with Orange Glaze
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Equipment
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Half Sheet Pan
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Natural Parchment Paper
Ingredients
Orange Chocolate Chunk Scones:
- 1 cup + 2 tablespoons (145 g) unbleached all-purpose flour
- 1 cup (130 g) whole wheat pastry flour I recommend Bob’s Red Mill brand
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
- 1 packed tablespoon freshly grated orange zest
- 8 tablespoons (4 oz; 115 g) very cold unsalted butter cut into ½-inch cube
- 3½ ounces (100 g) chopped semi-sweet chocolate or good-quality chocolate chips
- 1 cup + 1 tablespoon (255 mL) cold heavy cream, plus 1 tablespoon for brushing
- 1-2 tablespoons Belgian pearl sugar, turbinado, or demerara sugar for sprinkling
Orange Glaze:
- ¾ cup (75 g) powdered sugar sifted
- 1 tablespoon + 1 teaspoon freshly squeezed orange juice
- freshly grated orange zest for garnishing
Optional Serving Suggestion:
- orange marmalade °
Instructions
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Preheat the oven to 425°F (218°C) with the rack in the center position. Line a large baking sheet with parchment paper (or silicone baking mat) and set aside.
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Prepare Scones: In a large food processor (fitted with a blade attachment), combine the all-purpose flour, pastry flour, baking powder, and salt. In a small bowl, combine the sugar and zest. Rub the zest into the granulated sugar until it is extremely fragrant and moist. Add it to the food processor with the remainder of the dry ingredients. Pulse several times until all of the ingredients are evenly incorporated. Note: You can also prepare these scones in a bowl with a pastry cutter.
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Add the cold, unsalted butter and pulse 10 to 15 times, or until the butter is no smaller than the size of a large pea. Transfer mixture to a large mixing bowl and stir in the chocolate chunks. Create a well in the center of the dry ingredients and pour in the heavy cream.
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Using a large fork, stir the cream into the dry ingredients until the dough starts to come together (it will be shaggy). Scrape the scone dough onto a clean, floured counter-top. Press the dough together gently for 5 to 10 seconds (avoid over-working) and pat the dough into an 7-inch diameter disc, roughly 1-inch thick. Don’t worry if the edges are slightly shaggy.
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Using a sharp, large knife, cut the dough into six wedges. Transfer the scone wedges onto the lined baking sheet, distributing them evenly, so they are several inches apart. If your dough is no longer chilled, place in the fridge for 10 to 15 minutes before baking.
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Using a pastry brush, brush the tops of the scones with the remaining heavy cream. Sprinkle the scones generously with Belgian pearl sugar, turbinado, or demerara sugar. Bake for 14 to 18 minutes, rotating the baking sheet halfway through, or until the scones are golden brown.
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Immediately transfer the scones to a rack to cool completely before glazing (or simply serve with orange marmalade). If you are planning on reheating the scones or are not serving the scones immediately, see the note section for more tips.
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Prepare the Glaze: Combine the powdered sugar, orange juice, and orange zest in a small bowl and mix until smooth. If it is too thin, add a touch more powdered sugar. Using a spoon, drizzle the cooled scones with the glaze (*if storing these ahead of time before serving, I prefer to glaze just before serving).
Tips for Success:
- Orange Glaze: If you aren’t planning on serving these scones right away (within the first few hours of baking), avoid glazing the scones until just before serving. This rule also applies if you want to be able to reheat or refresh your scones in the oven later (trust me, reheating glazed scones will be a disaster).
- If you prefer your scones unglazed, just remember that these scones are subtly sweet. I prefer my scones this way, but if you prefer sweet scones, increase the granulated sugar by 1 to 2 tablespoons.
- Storing and Freezing: If you wish to reheat the scones or prepare them in advance, prepare and bake the scones are directly and allow them to cool completely (do not glaze). Wrap the cooled and baked scones in plastic wrap, place in a large freezer-safe bag, and freeze for up to 2 months. Allow to partially defrost, place the scones on a lined baking sheet, and reheat in a 325°F – 350°F oven for 8 to 10 minutes or until flaky and warm.