Description
These Decadent Chocolate Orange Ricotta Scones are a delightful treat combining the bright zest and juice of fresh oranges with rich dark chocolate chunks and creamy ricotta cheese. Perfectly tender and moist, these scones offer a unique twist on the classic, baked to golden perfection with a luscious orange glaze drizzled on top. Ideal for breakfast, brunch, or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 large orange zest
- 1 cup chopped dark or bittersweet chocolate chunks
Wet Ingredients
- 1/2 cup cold butter, cut into pieces
- 1 cup whole milk ricotta cheese
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tbsp fresh orange juice (adjust for consistency)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and freshly grated orange zest thoroughly to evenly distribute the dry components and citrus flavor.
- Cut in Butter and Add Chocolate: Add the cold butter pieces to the dry mixture and use a pastry cutter or your fingers to cut the butter until the mixture resembles pea-sized crumbs. Then fold in the chopped dark or bittersweet chocolate chunks evenly.
- Prepare Wet Mixture: In a separate bowl, whisk together the whole milk ricotta cheese, heavy whipping cream, and vanilla extract until smooth, creating a creamy base to moisten the dough.
- Combine Ingredients: Gently fold the ricotta mixture into the dry ingredients, mixing carefully until a soft dough forms that can be shaped into a cohesive ball without overworking.
- Shape and Cut Dough: Transfer the dough onto a floured surface and shape it into a disk about 2 inches high. Cut the disk into 8 equal wedges and arrange these on the prepared baking sheet, spacing them apart to allow for expansion.
- Bake the Scones: Place the baking sheet in the preheated oven and bake the scones for about 15 minutes or until the bottoms turn golden brown and they are cooked through.
- Cool Slightly: Remove the scones from the oven and let them cool slightly on a wire rack to firm up before applying the glaze.
- Make the Glaze: Whisk together the powdered sugar and fresh orange juice in a small bowl until a thick, pourable glaze forms. Adjust the orange juice quantity to achieve desired consistency.
- Glaze and Serve: Drizzle the orange glaze over the warm scones and let them set for about 15 minutes before serving to allow the glaze to harden slightly and enhance the flavor.
Notes
- For best results, use cold butter straight from the fridge to ensure flaky texture.
- You can substitute bittersweet chocolate with semi-sweet if preferred.
- Adjust the glaze thickness by adding orange juice gradually to avoid it being too runny.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat scones briefly in a warm oven before serving to refresh texture.
