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    Eat Love Eat » Baking

    Chocolate Chip Scones with Blood Orange Glaze

    Published: Feb 4, 2022, Last Modified: April 2, 2022, By Sasha Hooper · This post may contain affiliate links.

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    These chocolate chip scones are buttery, fluffy and absolutely delicious, especially topped with a sweet and tangy blood orange glaze. The scones definitely make for a special breakfast or afternoon snack!

    This recipe has been revived from the archives and given an update to the photography, recipe and information to make it more user friendly. It was originally posted on Eat Love Eat February 26, 2018.

    Chocolate Chip Scones with blood orange glaze on a sheet pan with wedges of blood orange around.

    I find scones are one of those delicious carb filled snacks that are quick and easy to make and really hit the spot when you want something satisfying. These chocolate chip scones are light and buttery making these perfect for a special breakfast or a snack. They’re only slightly sweet and are delicious warm with some butter melting into them, or you can serve them with our vibrant, sweet and tangy blood orange glaze.

    These chocolate chip scones are golden and crisp on the outside and soft and light in the centre and you can’t go wrong with the molten pools of chocolate either! The blood orange glaze is the perfect way to celebrate these vibrant winter fruits and makes the scones perfect for a special Valentine’s day breakfast. If you love blood orange as much as me, you may want to try my other blood orange recipes:

    • Blood Orange Sumac Chicken Tabbouleh
    • Beetroot Feta Walnut Salad with Dukkah
    • Blood Orange and Mango Smoothie
    • Kale Chickpea Salad with Chicken

    I hope you’ll enjoy these scones, be sure to rate the recipe and leave a comment. I love hearing from you so let me know what you think! Follow the links below to get to where you need to in the post.

    Jump to:
    • What makes these the best?
    • Ingredients
    • How to make them
    • Tips and tricks
    • How to serve them
    • FAQs
    • Other breakfast recipes
    • Chocolate Chip Scones with Blood Orange Glaze
    Chocolate Chip Scones on a baking sheet having blood orange glaze drizzled over the tops with a spoon.

    What makes these the best?

    Easy - these scones are very quick and easy to put together, making them suitable to get the kids involved. Albeit maybe a bit messy, they're overall super fun to make. Ha!

    Fluffy - working these chocolate chip scones together gently with the cold butter allows the centres to be light and fluffy as the butter and flour creates a flaky soft texture.

    Chocolate chips - anything that has chocolate chips in wins my vote! You just can’t go wrong with them! Who else is with me?!

    Zesty - to make these a little bit special you’ll be adding some of the blood orange zest into the scone mix - chocolate orange scones are the best!

    Ingredients

    You only need simple ingredients for these fluffy and light chocolate chip scones. Here’s what you’ll need.

    Ingredients for chocolate chip scones.

    Flour - you’ll need two types of flour in these scones, all purpose flour for lightness and spelt flour for texture and flavour.

    Baking store cupboard - you’ll need baking powder as a raising agent and a little ground cinnamon and sea salt for flavour.

    Sweetness - these scones are only lightly sweetened due to the use of the blood orange glaze. You’ll need some soft brown sugar, which you can switch out for coconut sugar or granulated sugar if you like. You’ll also need some powdered sugar (icing sugar) for the glaze.

    Butter - the best chocolate chip scones are made with butter, giving them a lovely light flaky texture.

    Binding - you’ll need an egg and some milk to bring all the dry ingredients together.

    Mix-ins - these scones get their unique flavour from mixing in blood orange zest and chocolate chips! Feel free to use normal oranges or a clementine if you can't find blood oranges. The pink glaze really does make them quite special though.

    Chocolate Chip Scone glazed with blood orange frosting and broken open showing the fluffy texture.

    How to make them

    Follow these simple steps to success for these tasty scones!

    Process steps of mixing dry and then wet ingredients in a bowl.
    1. First things first, make sure you preheat your oven to 180C/350F. In a large bowl, mix together your flours, baking powder, sugar, salt and cinnamon. Once combined, add the cold butter cubes into the dry ingredients.
    2. Rub the cold butter cubes into the flour mix until you are left with pea size lumps of butter throughout the flour.
    3. Add the blood orange zest and chocolate chunks into the bowl and stir throughout the flour mix.
    4. Add the lightly beaten egg and gradually stir the milk into the dry ingredients.
    Process steps of dough flattened, cut into wedges and baked on a baking sheet.
    1. Bring together the chocolate chip scone dough with your hands until uniform but without overworking it. Flecks of butter are a good thing! The dough shouldn’t be dry but you don’t want it too sticky either. Flatten it into a round about 1 inch thick.
    2. Cut the round into 8 wedges and brush the tops with a little egg wash leftover from the main mix.
    3. Place the scones on a parchment lined baking sheet with enough space in between them.
    4. Bake at 180C/350F for 15 minutes until golden brown on the outside. Leave them to cool a little before glazing and serving!
    chocolate chip scones topped with glaze and chocolate shavings on a baking sheet.

    Tips and tricks

    Here are some tips and tricks I recommend for making these chocolate chip scones.

    Liquid - I recommend adding most of the lightly whisked egg (reserving some for the top) and starting with half the amount of milk, gradually adding the rest. I find that 100 ml is about right, but it really depends on the humidity in your kitchen and the flour used. You want to work it all in gently and not overwork which will make the scones tough. It should just come together into a dough ball and not be dry to touch or too sticky.

    Cold ingredients - the butter you’ll be using needs to be really cold. The reason for this is it will give you the flakiest and fluffiest scone dough. If its too warm you will lose that buttery mottled look of the dough which gives the best texture.

    Egg wash - the reserved bit of egg from earlier in making the scones is used for brushing over the top of them before baking, this will give them a nice golden crust and slight crispy edge leaving the insides soft and fluffy.

    Glazing - I would recommend allowing the scones to cool a bit before glazing them with the blood orange glaze. If not you’ll find your glaze will melt and go very thin.

    How to serve them

    Here are some suggestions for servings.

    Breakfast - the fact that these scones are only lightly sweetened means they make for a perfect breakfast, you can warm them up in the oven or microwave to enjoy them warm with a bit of butter if you like. They also make an alternative Valentine’s day breakfast if that’s something you are looking for.

    Buttery snack - get these scones warmed up and slather them with your favourite butter. I would highly recommend some slightly salted butter and a drizzle of honey or maple syrup to finish it off, or even your favourite jam or marmalade.

    Glaze - obviously this recipe comes with guidance for a blood orange glaze, but you can adjust that to any flavour glaze you wish! The sky is not the limit!

    Chocolate Chip Scones with blood orange glaze on a baking sheet with blood oranges around and a spoon with glaze on the tray.

    FAQs

    Why do you put egg in your scones?


    For me the reason for using an egg is to aid binding, but most importantly flavour. It really brings out a lovely richness and works well with the flours used in this recipe.

    Why are my scones hard?

    Two words, over mixing. If you over work the dough it starts to melt the butter. Melting butter will lead to scones that are heavy and chewy rather than light and flaky. The top tip is to use cold ingredients and only mix just enough to combine. The rubbing of the butter into the dry ingredients needs to leave pea sized bits of butter, not a fine breadcrumb.

    How long will these scones last?

    The scones are best eaten fresh on the day they are made. If keeping any longer, I would recommend reheating in the oven or microwave for a minute or two, to refresh them. If you think you won't eat them all straight away, I'd recommend keeping them unglazed until ready to eat, or store them well wrapped in the freezer.

    Other breakfast recipes

    • Strawberry Blueberry Smoothie
    • Shakshuka with Feta and Chorizo
    • Healthy Granola with Dates and Ginger
    • Naturally Sweetened Spelt Pancakes

    I hope you love these delicious chocolate chip scones with blood orange glaze! If you make them, be sure to leave a comment, rate the recipe and tag me on Instagram! I love seeing your creations!

    Chocolate Chip Scones with blood orange glaze on a sheet pan with wedges of blood orange around.

    Chocolate Chip Scones with Blood Orange Glaze

    These chocolate chip scones are super quick and easy to make and absolutely delicious for a special breakfast with our blood orange glaze.
    5 from 3 votes
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 8 scones
    Author: Sasha Hooper

    Equipment

    • Baking Sheet
    • Mixing bowls

    Ingredients 

    • 1 ½ cups all purpose flour, 180 g
    • 1 cup spelt flour, 120 g
    • 1 tablespoon baking powder
    • 2 tablespoons soft light brown sugar, 25 g
    • ½ teaspoon fine sea salt
    • ½ teaspoon ground cinnamon
    • 5 tablespoons cold butter, 75 g, cubed
    • 2 blood oranges, zest finely grated
    • 2 ounces dark chocolate, 60 g, chopped into chunks
    • 1 large egg, lightly beaten
    • 6-7 tablespoons milk, 100 ml

    Glaze

    • 1 cup icing sugar (powdered sugar), 125 g
    • 2-3 tablespoons blood orange juice, freshly squeezed

    Instructions

    • Preheat oven to 180C/350F. In a large bowl, mix together the plain flour, spelt flour, baking powder, sugar, salt and cinnamon. 
      1 ½ cups all purpose flour, 1 cup spelt flour, 1 tablespoon baking powder, 2 tablespoons soft light brown sugar, ½ teaspoon fine sea salt, ½ teaspoon ground cinnamon
    • Add the cold butter cubes and gently rub together until you are left with pea-sized pieces of butter. 
      5 tablespoons cold butter
    • Stir in the blood orange zest and the chocolate chunks.
      2 blood oranges, 2 ounces dark chocolate
    • Add the lightly beaten egg (reserve a drop for brushing the tops) and the milk and bring together gently using your hands to form a dough, adding more milk if needed. You don't want the dough to be dry but you don't want it to be super sticky either. Pat the dough into a round, 1" thick.
      1 large egg, 6-7 tablespoons milk
    • Cut into 8 wedges. Brush with the reserved beaten egg. 
    • Place on a lined baking tray and bake for 15 minutes until risen and golden brown. Leave to cool a little before drizzling with glaze and serving. 

    Glaze

    • Mix together the icing sugar and blood orange juice to form a thick but drizzleable glaze. 
      1 cup icing sugar (powdered sugar), 2-3 tablespoons blood orange juice
    Prevent your screen from going dark

    Notes

    Liquid - I recommend adding most of the lightly whisked egg (reserving some for the top) and starting with half the amount of milk, gradually adding the rest. I find that 100 ml is about right, but it really depends on the humidity in your kitchen and the flour used. You want to work it all in gently and not overwork which will make the scones tough. It should just come together into a dough ball and not be dry to touch or too sticky.
    Cold ingredients - the butter you’ll be using needs to be really cold. The reason for this is it will give you the flakiest and fluffiest scone dough. If its too warm you will lose that buttery mottled look of the dough which gives the best texture.
    Egg wash - the reserved bit of egg from earlier in making the scones is used for brushing over the top of them before baking, this will give them a nice golden crust and slight crispy edge leaving the insides soft and fluffy.
    Glazing - I would recommend allowing the scones to cool a bit before glazing them with the blood orange glaze. If not you’ll find your glaze will melt and go very thin.

    Nutrition

    Serving: 1 scone | Calories: 214kcal | Carbohydrates: 32.1g | Protein: 3.9g | Fat: 8.5g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.4g | Cholesterol: 43.7mg | Sodium: 163.5mg | Potassium: 227mg | Fiber: 2.1g | Sugar: 19.8g | Vitamin A: 74.4IU | Vitamin C: 3.1mg | Calcium: 104.8mg | Iron: 0.8mg
    Course Breakfast, Snack
    Cuisine British
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!
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    Comments

    1. Chris says

      March 19, 2022 at 2:41 pm

      5 stars
      Even though I couldn't follow the recipe exactly due to lack of some ingredients it came out really well. One day I'll try the real thing.

      Reply
    2. Ellice says

      October 07, 2021 at 4:06 pm

      5 stars
      That colour balance! The scones look quite ordinary but that topping transforms them! Love the photography.

      Reply
    3. Sue says

      September 20, 2021 at 10:13 pm

      5 stars
      Oh my! Yummy!

      Reply

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