Chocolate-Orange Scones with Ginger
This is a variation on Ina Garten’s Chocolate Pecan Scones. Since ginger is our herb of the year, I adapted her recipe by deleting the pecans and adding grated ginger and orange peel. Try to use chocolate shards or diced chocolate such as Lindt or similar good quality as the chocolate shards blend better with the dough than chips. As with all scones, these are best eaten the day they are made.
A great recipe for a Mother’s Day brunch or Sunday breakfast! From Patricia C.
Ingredients:
- 3 tablespoons plus 4 cups all-purpose flour, divided
- 1½ cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
- 2 tablespoons sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 4 teaspoons kosher salt
- ¾ pound cold unsalted butter (3 sticks), ½-inch diced
- 1 cup cold heavy cream
- 4 extra-large eggs, lightly beaten
- 1 tablespoon grated fresh ginger
- 2 tablespoons orange zest (from peel)
- 1 egg beaten with 2 tablespoons water or cream, for egg wash
Directions:
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
In a small bowl, combine the 3 tablespoons flour with the chocolate and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate, orange zest, and ginger, and mix just until combined. The dough will be very sticky.
Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate, orange zest, and ginger are well distributed, adding a little flour so the dough doesn’t stick to the board. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Re-roll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
