Chocolate Orange Cream Scones
Prep time
Cook time
Total time
Experiment with different flavors by replacing the orange zest and chocolate chunks. In our house, we often have “scone day” where each family member gets a ball of scone dough and is given the freedom to make their own masterpiece by adding anything their heart desires.
Recipe type: Breakfast, Teatime
Cuisine: American
Serves: 16
  • 2 Cups All-Purpose Flour
  • ¼ Cup light brown sugar
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • 1 Teaspoon Orange Zest (from about 1 orange)
  • 6 Tablespoons cold butter
  • ¾ Cup Heavy Cream
  • 1 Egg
  • ½ Teaspoon Vanilla Extract
  • ¼ Cup Dark Chocolate Chunks
Ingredients for Glaze
  • ¼ Cup Dark Chocolate, chopped
  • 1 Tablespoon butter
  • Pinch Salt
  1. Preheat the oven to 400 F.
  2. In a large bowl or a mixer bowl combine the flour, brown sugar, baking powder, salt, and orange zest.
  3. Cut in the butter with a fork or your fingers. If using a mixer, use a paddle attachment to mix until coarse crumbs form.
  4. Combine heavy cream, egg, and vanilla. Slowly add the heavy cream and mix with a spoon just until combined or with a paddle attachment on a mixer.
  5. Add chocolate chunks.
  6. Transfer the dough to a floured surface and pat or roll into 2-3 circles (depending on what size scones you want) about ½ inch thick.
  7. Using a bench knife or a regular kitchen knife cut into triangles. Place on a parchment lined baking sheet.
  8. Brush with melted butter.
  9. Bake 12-18 minutes or until light golden. Serve warm if not using the glaze.
  10. If glazing the scones, let cool to room temperature then place in the freezer for about 10-15 minutes before glazing.
  11. To make the glaze: In a microwave-safe bowl place chocolate and butter and melt for 30 seconds at a time, stirring in between until its smooth and feels warm to the touch. Add salt.
  12. Take the scones out of the freezer and drizzle with the glaze.
For a multi-grain option I use 4 ounces soft white wheat, 2 ounces rice flour, 2 ounces oat flour.
Recipe by Welcome 2 Our Table at