Go Back
+ servings
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.
Course Breakfast, Snack
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones
Calories 214kcal



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


  • 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. 


  • 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


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.


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