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Years ago, I worked in a bakery that made the best chocolate buttermilk scones. They were tender and crunchy and craggy. The buttermilk gave them a tangy flavor that in my mind is better than heavy cream. And chocolate? Yes, please.
In addition to chocolate, I’m a big fan of citrus flavors, so orange chocolate is always been a fave. And since I had some blood oranges leftover from my Imperfect Foods subscription (get $20 off here!) I decided to try making some chocolate buttermilk scones with the addition of blood oranges.
These are super simple, and you can make them in a flash for a brunch. You can also make up a batch and freeze them. That’s what I usually do with baked goods like this. Otherwise I’ll eat them all in a day. And who wants to eat a half dozen buttermilk chocolate scones in a day?
I usually make scones by hand, but if you have a food processor, it makes it a cinch. There’s something about kneading the butter into the flour that is therapeutic and relaxing. And you get a tasty treat at the end, which is a win in my book.
The glaze is just a mix of blood orange juice and powdered sugar, so you get a bright pink icing that is the perfect combination of sweet and tart. You can mix it to be however thin or thick you want, but remember, less juice means less orange flavor. I tend to make mine thinner so that I can avoid having a super sweet glaze on my scones. I would just start with a tiny bit of juice, add some sugar, whisk, taste, and keep going until you like the flavor. Add the tiniest pinch of salt if you find it cloyingly sweet. Oh, and let the scones cool completely before adding any glaze. Glaze when the scones are too hot and it will end up just melting right into the hot scones.
Blood Orange Chocolate Buttermilk Scones
Full of both chocolate and citrus flavor, these chocolate buttermilk scones are sure to be a hit at your next brunch, or just a nice treat for your afternoon tea.
Juice and zest both of the oranges. Add the zest to a large mixing bowl and set the juice aside.
Add the flour, sugar, salt, baking powder, and butter to the bowl with the zest.
Using a pastry blender or your hands, cut the butter into the flour. It should be crumbly, with no pieces larger than a pea.
Whisk the buttermilk, egg, and vanilla in a smaller bowl and add it to the mix. Add the chocolate chips.
Using either a wooden spoon or your hands, mix until the the mixture forms a dough.
Transfer to a clean, dry surface and form into an 8-inch circle, using a little more flour if necessary.
Cut the dough into 8 triangles, and transfer to a parchment lined baking sheet.
Brush with buttermilk and sprinkle with coarse sugar.
Bake for 20-25 minutes, until tops are browned. Remove and let cool completely.
To make the icing, put a tablespoon of blood orange juice in a bowl and add powdered sugar, a tablespoon or so at a time. Whisk until thickened, and taste and adjust, adding more or less sugar and juice until you’ve reached the desired consistency and flavor.
Drizzle over the cooled scones before serving.
Storing leftovers: Leftovers can be stored in an airtight container for up to 3 days. Scones can also be frozen both before and after baking.Variations: If you don’t have blood oranges, regular will work fine here.Sourcing: I got my blood oranges from Imperfect Foods. For $20 off your first order, click here. The chocolate I used is this one.Pairs well with:Earl Grey Lavender Latte, Chocolate Chai Cold Brew