Forfeng’s Chocolate Chip Orange Scones

Makes 24 scones


  • 4 and 1/2 cups all-purpose flour
  • 1 cup small dark chocolate chips
  • 1 cup butter – chilled and cut into small pieces
  • 2 large eggs – beaten
  • Zest from 5 oranges, lightly chopped
  • 1/2 cup whole milk
  • 1/2 cup whole wheat flour
  • 4 tablespoons sugar
  • 2 tablespoon baking powder
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 1/4 cup heavy cream mixed with 1 egg yolk for brushing


  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine the white flour, flour, sugar, baking powder, cinnamon, nutmeg and salt. Mix well.
  3. Cut the butter into the bowl until the mixture resembles course sand. Break the egg into a 1-cup measure and add milk to make 2/3 cup.
  4. In a separate small bowl, mix egg and milk.
  5. Add egg/milk, orange zest and chocolate chips to the big bowl and mix with fingers into a ball shape. Continuing to use hands, knead the dough 6 or 7 times and then break into 2 equal portions.
  6. Place each lump of dough on it’s own greased cookie sheet. Press down to create a thick disk.
  7. Score each disc into 6 wedges. Brush with heavy cream/egg mixture.
  8. Bake for 15 to 20 minutes. Test doneness by inserting a toothpick in a thicker part of one of the scones. If the toothpick comes out batter-free then the scones are done.
  9. Cool slightly and sift on powdered sugar
  10. Serve with butter and orange marmalade.

About Chef Forfeng

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