Dark Chocolate Scones
Vanilla, Orange, Sour Cream, and Buttermilk
Pastry Chef Jennifer Felton of Cotogna | San Francisco
Adapted by StarChefs | January 2021
INGREDIENTS:
640 grams all-purpose flour
10 grams baking soda
10 grams baking powder
5 grams kosher salt
170 grams granulated sugar
170 grams butter, cold and diced
20 grams orange zest
340 grams sour cream
75 grams eggs
20 grams buttermilk
8 grams vnlla extract + orange
110 grams dark chocolate, chopped
Heavy cream
Organic cane sugar
METHOD:
In a large bowl or stand mixer, combine flour, baking soda, baking powder, salt and sugar. Add in cold butter and using a paddle attachment or pastry cutter, cut in butter until you have pea-size crumbs. Separately, whisk together the sour cream, eggs, buttermilk, vanilla extract and orange zest. Slowly add in wet ingredients into dry and mix just until a shaggy dough is formed. Fold in chocolate chips. Turn out dough onto a gently floured work surface. Gently fold the dough onto itself a few times until all of the dry bits come together to form a dough. Plastic wrap and refrigerate for at least 30 minutes. After 30 minutes, remove the plastic wrap, turn out onto a floured surface and roll the dough to ½” thick. Cut scones into desired shape. Place on a baking sheet, brush with heavy cream and sprinkle with cane sugar. Bake scones in a preheated 350 F oven for 12-15 minutes or until golden brown. Unbaked scones should be frozen for storage but thawed before baking. Make a cup of coffee or tea, sit back and enjoy your hard work.
