Flaky Orange Chocolate Chunk Scones with Zesty Glaze: Your Ultimate Guide to Homemade Perfection
Indulge in the irresistible combination of zesty orange and rich chocolate with these homemade orange chocolate chunk scones. Topped with a vibrant orange glaze, these flaky cream scones are studded with delectable semisweet chocolate chunks and fragrant orange zest, making them a perfect treat for any occasion. Best of all, they can be prepared in just over 30 minutes, offering a quick and satisfying baking experience.
The Allure of Homemade Scones: A Year-Round Favorite
There’s something truly special about a freshly baked scone. Its delicate, flaky texture and rich, buttery flavor make it an enduring classic, beloved by many for breakfast, brunch, or an afternoon tea treat. Over the past year, I’ve truly fallen in love with the art of scone baking, finding immense joy in experimenting with new flavor combinations and sharing these delightful creations. Scones have become one of my absolute favorite pastries, and it’s a pleasure to introduce new variations every few months.
My journey into scone appreciation has led to some truly memorable recipes. In 2015 alone, I shared these delightful raspberry pistachio scones with lemon glaze, which, now that I think about it, would be exceptionally festive during the holiday season with their vibrant colors and bright flavors. I also unveiled these unique carrot cake scones with maple cream cheese glaze, bringing a comforting, spiced twist to the traditional scone. And, of course, there’s a perennial favorite that consistently earns rave reviews: my brown butter chocolate chunk scones, which offer a nutty depth that complements the sweet chocolate perfectly.
Perhaps, this year, we should all consider gifting our friends and loved ones jars of homemade brown butter? It’s a simple yet luxurious ingredient that elevates so many dishes, and it truly shines in baked goods. If not, then a batch of freshly baked scones is undoubtedly the next best thing!
If you’re searching for a delicious and impressive addition to your holiday breakfast or brunch spread, I wholeheartedly encourage you to try your hand at baking scones this year. The beauty of scones lies in their incredible versatility; the flavor combinations are practically limitless, allowing you to be as creative and playful as you desire. Go wild with your fillings, pipe a beautiful glaze on top, or for a charming snow-like effect (as I did with today’s orange chocolate chunk scones), sprinkle them generously with Belgian pearl sugar. Alternatively, serve them simply, split and accompanied by your favorite jam or marmalade.
Make-Ahead Magic: Enjoying Scones Beyond Baking Day
While scones are undeniably at their absolute best on the day they are baked – ideally within those magical first few hours when they are still warm and tender – this isn’t a strict rule that confines your enjoyment. One of the most fantastic aspects of homemade scones is their remarkable ability to be easily refreshed and reheated. Simply pop them into a preheated oven between 325°F (160°C) and 350°F (175°C) for approximately 8 to 12 minutes, and they will transform back into their original flaky, buttery, and utterly delicious selves. For detailed reheating instructions, please refer to the recipe notes section below.
The convenience doesn’t stop there. You can even prepare and bake these scones *ahead of time*. Once cooled completely, wrap them tightly in plastic wrap, place them in a freezer-safe bag, and store them in the freezer for future indulgence. When you’re ready to enjoy them, allow them to partially defrost, then follow the reheating instructions. This make-ahead option makes them an ideal choice for busy mornings, especially during the festive holiday season or for impromptu brunches.
After extensively testing numerous scone recipes last year, I quickly realized that the difference in quality between a freshly baked scone and one that has been properly reheated in the oven is almost negligible. They truly possess the ability to “come back to life,” regaining their light, flaky texture and rich flavor. Can you think of a more perfect thing to have on hand for a cozy Christmas morning breakfast or any celebratory gathering during the holidays? The ability to have freshly warmed, homemade pastries with minimal effort on the day of serving is a true game-changer.
The Perfect Pair: Orange and Chocolate in Scones
I am a *huge* enthusiast of the classic combination of chocolate and orange. This pairing creates a symphony of flavors that is both bright and comforting, and it holds a particularly special place in my heart around the holiday season. It was this love that inspired me to infuse these cream scones with an abundance of fresh orange zest, stud them generously with chopped semisweet chocolate chunks, and finish them with a vibrant, fresh orange glaze.
The scones themselves are designed to be subtly sweet, with a delicate orange essence permeating the dough. This allows the inherent flavors of the butter, cream, and quality chocolate to truly shine through. The fresh orange glaze, however, is what truly brings the entire creation together, enhancing the natural sweetness and allowing the bright, zesty orange flavor to take center stage. The contrast between the rich chocolate and the tangy orange is simply divine, creating a balanced and sophisticated profile.
For those who might not be a fan of glazes – and rest assured, we can absolutely still be friends! – these scones are equally delicious served without. In fact, if you opt to skip the glaze, I highly recommend serving these orange chocolate chunk scones with a dollop of exquisite orange marmalade! The marmalade will provide that burst of citrus sweetness that beautifully complements the chocolate without the need for a powdered sugar glaze.
A Crucial Tip for Glazing Your Scones
There’s one very important rule to remember when it comes to glazing your freshly baked scones: if you do not plan on serving the scones immediately (within the first few hours of baking), it is best to postpone glazing them until just before serving. This critical tip also applies if you intend to reheat or refresh your scones in the oven. Trust me on this: attempting to reheat already glazed scones will almost certainly result in a sticky, melted mess, compromising both the appearance and texture of your delicious pastries. Plan accordingly for the best possible scone experience!
Why You Need to Bake These Scones Now!
If you’ve had a less-than-stellar experience with scones in the past, or if you’ve simply never tried a really good, homemade scone, I implore you to give them another chance this holiday season. These orange chocolate chunk scones are the perfect recipe to reignite your love for this classic pastry. They are truly one of the most time-friendly and rewarding baked goods you can make, proving that gourmet flavors don’t have to come with a lengthy preparation time.
You only need about 30 to 40 minutes from start to finish to whip up a batch of these glorious treats. The key to their success lies in using extra cold ingredients – especially the butter and cream – which helps create those coveted flaky layers. Gather your simple ingredients, grab a baking sheet, and ensure your oven is hot and ready to go. The process is straightforward, the aroma filling your kitchen will be intoxicating, and the reward is a batch of perfectly tender, intensely flavorful scones that will impress everyone.
Beyond being a delightful holiday breakfast or a charming addition to a festive brunch, these orange chocolate chunk scones also make thoughtful edible gifts. Imagine the joy of presenting a beautifully packaged box of these homemade delights to friends, family, or neighbors. Their unique flavor profile and elegant appearance make them stand out from typical holiday cookies or treats. Plus, knowing they can be easily reheated means your loved ones can savor them at their leisure.
Baking scones is also a wonderfully therapeutic activity. The tactile process of combining cold butter with flour, the release of fragrant orange zest, and the anticipation as they bake to golden perfection can be incredibly calming and satisfying. It’s a small investment of time that yields a truly delicious and comforting reward.
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.