Orange-Scented Scones with Dark Chocolate
SCONES
- 1 cup white whole wheat flour (4¼ ounces)
- 1 cup whole wheat pastry flour (4 ounces)
- ¼ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons chilled unsalted butter, cut into ½-inch pieces
- â…“ cup chopped toasted walnuts
- 2 ounces chopped dark chocolate with 70 percent cocoa content (about ⅓ cup)
- 1 large egg
- 1 tablespoon finely grated orange zest (from 1 large orange)
- ¾ cup chilled heavy whipping cream, plus extra for brushing
- ¾ cup chilled heavy whipping cream, plus extra for brushing
- Turbinado sugar or additional granulated sugar, for sprinkling
BRANDIED WHIPPED CREAM (OPTIONAL)
- 1 cup chilled heavy whipping cream
- 1 tablespoon granulated sugar
- 1 tablespoon brandy
Instructions:
A blend of white whole wheat and whole wheat pastry flour is key to the light texture of these small treats. You can increase the amount of chocolate to ½ cup if you are feeling indulgent.
- First you have to position a rack in the center of the oven and preheat it to 400°F. Lightly butter a baking sheet or line with parchment paper.
- Whisk together the white whole wheat and whole wheat pastry flours, granulated sugar, baking powder, and salt in a large mixing bowl. Scatter the butter on top. Using a pastry blender or your fingers, quickly rub the butter into the flour mixture until it resembles coarse meal with some uneven pebbles. Stir in the walnuts and chocolate. Make a well in the center.
- Whisk together the egg, orange zest, and cream in a 2-cup liquid measure. Add about ¾ cup of this egg-cream mixture to the center of the flour mixture and fold in using a rubber spatula; stir in some or all of the remaining liquid until a shaggy dough just comes together (you might have a bit of the cream mixture left).
- Gather with your hands and give the dough 4 to 6 gentle turns inside the bowl.
- Cut the dough in half and transfer to a lightly floured work surface. Pat each half into a 5-inch circle, about 1 inch thick. Using a long, sharp knife dipped in flour, cut each circle into 6 small wedges. Place the wedges 2 inches apart on the baking sheet. Brush the scones with cream and generously sprinkle with turbinado sugar.
-  Bake until the scones are golden with brown edges and firm to the touch, rotating the baking sheet halfway through, 16 to 18 minutes. Transfer to a wire rack to cool a bit. Eat warm or at room temperature.
- While the scones cool, prepare the whipped cream: using an electric hand mixer at medium speed, whip the cream, sugar, and brandy until soft peaks form.
- TO GET A HEAD START: You like to sleep in on the weekend? Prepare the scones the night before through step 3, cover with plastic wrap, and chill. Bake in a preheated oven straight from the fridge (they will need a few extra minutes to turn golden). Brandied whipped cream can be prepared up to 3 hours ahead. Chill, covered. The scones will freeze well for at least 1 month.
- TO LIGHTEN IT UP: You can replace the cream with half-and-half for a less rich but still delicious scone.