Chocolate & Mandarin Orange Scones
Serves: 16
  • 2¾ cups all-purpose flour
  • ¼ cup plus 2 tablespoons granulated sugar, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 1 cup dried mandarin oranges, chopped
  • ½ cup semisweet chocolate morsels
  • 3 large eggs, divided
  • ½ cup vanilla yogurt
  • Garnish: fresh orange zest curls
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in dried oranges and chocolate chips.
  3. In a small bowl, lightly beat 2 eggs. Make a well in center of flour mixture; add eggs and yogurt, gently stirring to combine.
  4. Turn out dough onto a lightly floured surface, and gently knead until a smooth dough forms. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter, cut 16 scones from dough. Place scones on prepared baking sheet.
  5. In a small bowl, whisk remaining egg. Brush tops of scones with egg, and sprinkle with remaining 2 tablespoons sugar.
  6. Bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes.
  7. Garnish with orange zest curls, if desired. Serve warm.
Recipe by TeaTime Magazine at