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Dark Chocolate Blood Orange Scones

Dark Chocolate Blood Orange Scones

Course Breakfast, Snack
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones
Author Eat Love Eat


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


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


  • Preheat oven to 180C. In a large bowl, mix together the plain flour, spelt flour, baking powder, sugar, salt and cinnamon. 
  • Add the cold butter cubes and gently rub together until you are left with pea-sized pieces of butter. 
  • Stir in the blood orange zest and the chocolate chunks.
  • 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.
  • Cut into 8 wedges. Brush with the reserved beaten egg. 
  • Place on a lined baking tray and bake for 12-15 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.