Mini chocolate orange scones

Mini chocolate orange scones

  • 25 mins preparation
  • 12 mins cooking
  • Makes 30
  • Print


Mini chocolate orange scones
  • 2 cup self-raising flour
  • 30 gram chopped chilled butter
  • 1/2 cup dark chocolate, finely chopped
  • 2 teaspoon orange zest
  • 1/2 cup milk, plus extra for brushing
  • 1/2 cup orange juice
  • melted milk or dark chocolate, to drizzle


Mini chocolate orange scones
  • 1
    Preheat oven to very hot, 220°C. Lightly grease a scone tray.
  • 2
    Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
  • 3
    Make a well in centre of flour. Pour in combined milk and juice all at once. Stir through chocolate and zest. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  • 4
    Turn onto a lightly floured surface. Knead lightly. Press out to a 2cm thick round. Cut into rounds using a floured 3cm cutter.
  • 5
    Place close together on tray. Brush with extra milk. Bake 10-12 minutes until scones sound hollow when tapped. Cool on a wire rack. Drizzle with melted chocolate.


Scones ave best eaten straight from oven. They freeze well-reheat for 20 seconds each in the microwave oven once thawed.

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