Our wedding anniversary earlier this week was as low key as it could possibly get. Jedd came home and napped, and then we watched The Middle and Nashville. But in between those shows, we made scones.
And they were excellent little scones!
We used leftover clementines from Christmas, and we grated some very dark chocolate that we had in the cupboard. (It was 30 below zero with the wind chill, so needless to say we were “shopping from the kitchen.”)
These were perfect with wine that night, and with tea the next morning.
There’s pretty much no way you can go wrong with orange and chocolate!
Clementine and Chocolate Scones
Makes 8 scones.
2 ¾ cups unbleached, all-purpose flour, divided
1 tablespoon + 1 teaspoon baking powder
½ teaspoon kosher salt
1 large egg
½ cup olive oil
¾ cup milk or half and half
¼ cup orange juice
½ cup grated chocolate
1 clementine orange
Preheat oven to 375 degrees.
In a food processor fitted with a plastic blade, pulse together 2 ½ cups flour, baking powder and salt. Zest the clementine and sprinkle over the flour mixture. Add the egg, olive oil, milk, orange juice and chocolate. Pulse together until the mixture starts to form a ball, about 8 times.
Peel the clementine, and separate into wedges. Roughly chop them, and reserve.
Sprinkle remaining flour on a flat work surface. Place the dough on the flour, and gently kneed in the clementines. If the dough is too moist to work with, add 1 tablespoon of flour at a time until it will hold its shape. Pat out into an 8-inch circle. Cut into wedges.
Place the wedges on a large, rimmed cookie sheet and cook for 20-25 minutes or until a toothpick inserted into the center of the scones comes out clean. Let cool completely on a wire rack. When the scones are cool, make the glaze.
1 cup confectioners sugar
2 tablespoons orange juice
In a medium bowl whisk together the sugar and orange juice. If the glaze is thicker than you’d like, add another tablespoon of juice.
Drizzle glaze over scones and enjoy!