Chocolate Strawberry Scones with an Orange Glaze: These scones are tender, flaky, and full of that classic chocolate strawberry flavor! The final day of the 14 Days of Love!
We have made it to the end of the series! On my schedule, I definitely had the final recipe being some sort of decadent chocolate pie that was 100% completely over the top. But, I’ve never been very good with schedules when it comes to food. My best recipe ideas come to me at the weirdest times, and once the idea is in my head, there really is no getting it out until it’s tested, perfected, and shared with all of you!
That’s what happened a couple of days ago. The dark chocolate and cream brownie trifles I posted a couple of days ago were a spur of the moment decision (because I really, really wanted brownies) and with all of the leftovers, I opted to forgo the pie route for the final recipe and instead share an over the top breakfast scone recipe.
You are so welcome. These sweet scones are all chocolate, strawberry, orange, and fabulous. And so perfect when paired with these stuffed white chocolate and dark chocolate croissants. Valentine’s Day (and everyday) is for chocolate.
When I was younger, the thought of orange and chocolate together sounded almost as bizarre as ham and pineapple mixed together. Don’t worry, I’ve come around to both. Once I actually tried them, I was hooked. Canadian bacon and pineapple on pizza is the stuff of dreams.
Same with chocolate and fruit. The mix of chocolate and strawberries with a hint of orange is a little combination I like to call winning. These scones are everything I’ve ever wanted.
For these scones, because they call for strawberries, it is important to remove as much moisture as possible from them before adding them to the scone dough. Strawberries are a wet fruit, and when that moisture is released in your scones, your scone dough will be too sticky and they won’t bake properly. So, the best way to dry out the strawberries is to squeeze the cut strawberries with a couple of paper towels a few times. It helps to remove some of the excess moisture.
To begin, mix flour, sugar, baking powder, salt, and orange zest together in a large bowl. Cut in cold butter, and work it into the mixture with a pastry cutter until the mixture resembles coarse crumbs (the butter pieces should be about pea-sized). Add in the egg and heavy cream. Stir until just combined. Add in chocolate chunks and strawberries. Stir until just combined.
Turn the dough out onto a floured surface (the dough will be a bit dry and crumbly, which is good 🙂 ), and form into a circle, about an 1/2 an inch to 1 inch thick. Cut into 8 slices. Bake for about 14-16 minutes or until the tops begin to turn golden.
While cooling, make the orange glaze, which is orange zest, orange juice, and powdered sugar. Drizzle it over the scones.
For the chocolate drizzle, melt chocolate in the microwave and drizzle it over the tops of the scone.
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon grated orange zest
- 1 stick cold unsalted butter, grated
- 1 large egg, lightly beaten
- 1/3 cup + 2 Tbsp cold heavy cream
- 3/4 cup strawberries, hulled and finely diced
- 3/4 cup semi-sweet chocolate chunks
- extra heavy cream for brushing the tops
- 1-2 Tbsp orange juice
- 1 c powdered sugar
- 1 tsp orange zest
- 1 Tbsp semi-sweet or dark chocolate, melted
- Preheat oven to 400.
- In a bowl, mix flour, sugar, salt, orange zest, and baking powder together. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs.
- Mix heavy cream and egg together, and slowly drizzle into the scone batter while stirring gently. Stir just until combined.
- With a couple paper towels, squeeze as much juice out of the strawberries as possible (a few good squeezes should be enough; this keeps the strawberries from releasing too much juice into the dough). Add strawberries into the dough. Add chocolate chunks into dough. Fold until just combined.
- On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eighths, place on a greased baking sheet, brush with heavy cream, and bake for 14-16 minutes, or until golden brown.
- While the scones are cooling, mix together orange juice, powdered sugar, and zest. Once combined, drizzle the glaze over the scones. Top with chocolate drizzle.
My favorite products used in this recipe: