Light and tender scones flavored with fresh oranges and dark chocolate. A winning treat for breakfast or dessert!
Course Snack
Cuisine American
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 35 minutesmins
Servings 8scones
Calories 436
Author Annalise Sandberg
Ingredients
2cupsall-purpose flour(240 grams)
2tablespoonsgranulated sugar
1tablespoonbaking powder
½teaspoonsalt
Zest of 1 large orange
6tablespoonscold butter, cubed
½cupchopped dark or bittersweet chocolate(85 grams)
¾cupwhole milk ricotta cheese(170 grams)
⅔cupheavy whipping cream(165 ml)
1teaspoonvanilla extract
1cuppowdered sugar, sifted(227 grams)
2-3tablespoonsfresh orange juice
Instructions
Preheat oven to 425°F. Line a sheet pan with parchment paper.
In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the cold butter and cut into the dry ingredients with a pastry blender until roughly the size of peas. Mix in the chocolate chunks.
In a separate bowl whisk together the ricotta cheese, cream and vanilla. Add to the flour mixture and use a spoon or spatula to gently fold the mixture together until it comes together into a ball. It's okay if some dry bits remain.
Dump out onto a lightly floured surface and form into a large disk about 2 inches high. Cut disk into 8 wedges and place on prepared sheet pan.
Bake until the bottoms are golden, about 15 minutes. Let cool.
Whisk together the powdered sugar and enough orange juice to make a thick but pourable glaze.
Drizzle over scones and let set for 15 minutes before serving. Scones are best the day they are made but will keep in an airtight container at room temperature for 2-3 days.