My dad loves scones. They are always the first things he looks for every time we go to a coffee shop, and each time he gets one, he tells that “back in the day” story of how the love began in his graduate school years. For my dad, other baked goods simply don’t measure up — even though he is excited when I bake non-scone goods at home, the excitement over them just doesn’t last. So, the next obvious step in my Bread Baking Venture is to finally tackle a scone recipe!


I know, I know, some people might not consider scones as bread and it would be one of those things that we must “agree to disagree” on. This recipe, which I adapted from, is worth every unspoken disagreement. I decided to look for a recipe that my dad, the scone lover, and my mom, who loves the orange-chocolate-combo, would both love. I tried this the first time during winter break, and they both loved it so much that they literally fought over the last one!The scones were crumbly without being overbearingly buttery and not too sweet, so they are perfect for breakfast or mid-morning snack. The dark chocolate bits bring depth to the flavors, while the orange zest lifts the scones with a certain kind of freshness. These scones are just the perfect balance of heavenly flavors.
Dark Chocolate Orange SconesOrange Dark Chocolate Scones
Adapted from
To make 4 big ones or 6 small ones

1½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
¼ cup plus 2 tablespoons cold buttermilk
½ cup dark chocolate coarsely chopped


  1. Place rack in the upper third of the oven and preheat to 425 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda, and salt.  Cut in butter until mixture resembles coarse meal. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make soft dough. Fold in the chocolate chips.
  4. Wrap the dough and place it in the fridge overnight.*
  5. Take out the dough, and roll or pat it out into a 1-inch thickness.  Cut into 4 large or 6 small squares, and place them on a prepared baking sheet. Bake at 425 degrees F for 12-15 minutes.


  • From the original recipe, I change how the dough was treated after mixing by putting it in the fridge overnight. The original recipe calls for kneading for around 15 times, but I figured that since scones need the butter in the dough to be cold — which brings the crumbly texture — I would try the buttery-pie-crust technique. Feel free to try either method, and leave me a comment on how it goes!