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Category: Breakfasts

Chocolate-orange scones

Chocolate-orange scones
Anne Cusack / Los Angeles Times

COME this way, up the garden steps and into a backyard where the patio is canopied by an old avocado tree. Take a seat in the mild yellow light of the resurgent sun, and fill a plate from a buffet ... Read more

Total time: 30 minutes | Makes 12 scones
Note: Adapted from Alice Medrich's "Bittersweet: Recipes and Tales From a Life in Chocolate." Oat flour is available at Whole Foods and select health food and baking supply stores.
  • 1 cup flour
  • 1 cup oat flour
  • 1/4 cup sugar, plus extra for sprinkling
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • Zest from 2 oranges
  • 4 ounces coarsely chopped bittersweet chocolate (65% to 70% cacao)
  • 1 1/4 cups heavy whipping cream, plus extra for brushing

Step 1Position a rack in the center of the oven and heat the oven to 425 degrees. Line a baking sheet with parchment.

Step 2In a large bowl, mix together the flour, oat flour, sugar, baking powder and salt. Stir in the orange zest and the chocolate.

Step 3Make a well in the center of the dry ingredients and pour in the cream. Using a spatula, mix the ingredients until just moistened; the dough should look rough and shaggy. Gather the dough into a lump with your hands and knead it together five or six times, until it holds together and the sides of the bowl are clean.

Step 4On a lightly floured board, pat the dough into an 8 1/2 -inch round. Using a knife or a dough cutter, cut the round into 12 wedges. Place the wedges about an inch apart on the baking sheet. Brush the tops with cream and sprinkle them lightly with sugar.

Step 5Bake the scones until they begin to turn golden brown, about 15 minutes. Allow the scones to cool on a rack. Serve warm or at room temperature.

Each scone:
225 calories; 3 grams protein; 22 grams carbohydrates; 2 grams fiber; 15 grams fat; 8 grams saturated fat; 34 mg. cholesterol; 208 mg. sodium.
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