Chocolate Orange Scones

October 18, 2017

Author Notes: A quirky twist on a confectionery classic.

Gratefully reprinted from the National Trust Book of Scones by Sarah Clelland.

Makes: 10 scones


  • 500 grams self-raising flour
  • 90 grams caster sugar
  • 125 grams butter, cubed
  • 1/2 Terry's Chocolate Orange, broken into chunks (or an equal amount of an orange-flavored chocolate bar, chopped)
  • Grated zest of 1 orange
  • 1 eggs
  • 180 milliliters milk, plus more for brushing on top
In This Recipe


  1. Preheat the oven to 190° C (375° F). Line a baking sheet with baking paper.
  2. Sift the flour and sugar into a mixing bowl and rub in the butter until it resembles fine crumbs. Add the Chocolate Orange and stir through the mixture, along with the orange zest.
  3. Beat the egg with the milk and gradually pour about three-quarters of this liquid into the flour mixture to form a soft dough; add more liquid if necessary.
  4. Turn out onto a floured surface and roll out to 3cm (1 inch) thick. Stamp out using a 7cm (2 3/4-inch) round cutter, place on the baking sheet and brush the tops with the milk and egg mixture.
  5. Bake for about 15 minutes until risen and golden brown.
  6. Transfer to a wire rack to cool slightly. Best served warm with butter and orange marmalade.

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