Photo: Victor Protasio“They’re fluffy on the inside with a crunchy outside layer,” says the chef and author of theGather & Grazecookbook.Stephanie Izard’s Chocolate Orange Scones4 cups all-purpose flour¾ cup granulated sugar1 Tbsp. baking powder1½ tsp. kosher salt¾ cup cacao nibs1 Tbsp. lemon zest (from 2 lemons)1 cup cold unsalted butter, cubed¾ cup fresh orange juice (from 2 large oranges)2/3 cup plus ¼ cup heavy cream, divided2 Tbsp. turbinado sugar1. Stir together flour, sugar, baking powder, salt, cacao nibs and lemon zest in a large bowl. Cut butter into flour mixture with a pastry cutter. It should resemble coarse cornmeal when thoroughly combined.2. Whisk together orange juice and 2/3 cup cream in a medium bowl. Stir half of the cream mixture into flour mixture, slowly adding remaining cream mixture, a little at a time, until dough just begins to come together. It should remain slightly dry and crumbly and not become sticky.3. Lightly coat a rimmed 9-inch baking sheet with cooking spray, and line with parchment paper. Press dough into pan so that it fills completely. Chill 1 hour. Cut it into 9 (3×3-inch) pieces.4. Preheat oven to 350º. Line a baking sheet with parchment paper. Place chilled dough squares 3 inches apart on baking sheet. Brush with remaining ¼ cup cream; sprinkle with turbinado sugar.5. Bake in oven until golden brown and firm, 20 to 25 minutes. Serve warm or at room temperature.Serves:9Active time:15 minutesTotal time:1 hour, 40 minutesQuick Tip:Experiment with flavors! As a variation, Izard swaps in 2/3 cup chopped dried apricots and 1 teaspoon ground ginger.Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
Photo: Victor Protasio
“They’re fluffy on the inside with a crunchy outside layer,” says the chef and author of theGather & Grazecookbook.Stephanie Izard’s Chocolate Orange Scones4 cups all-purpose flour¾ cup granulated sugar1 Tbsp. baking powder1½ tsp. kosher salt¾ cup cacao nibs1 Tbsp. lemon zest (from 2 lemons)1 cup cold unsalted butter, cubed¾ cup fresh orange juice (from 2 large oranges)2/3 cup plus ¼ cup heavy cream, divided2 Tbsp. turbinado sugar1. Stir together flour, sugar, baking powder, salt, cacao nibs and lemon zest in a large bowl. Cut butter into flour mixture with a pastry cutter. It should resemble coarse cornmeal when thoroughly combined.2. Whisk together orange juice and 2/3 cup cream in a medium bowl. Stir half of the cream mixture into flour mixture, slowly adding remaining cream mixture, a little at a time, until dough just begins to come together. It should remain slightly dry and crumbly and not become sticky.3. Lightly coat a rimmed 9-inch baking sheet with cooking spray, and line with parchment paper. Press dough into pan so that it fills completely. Chill 1 hour. Cut it into 9 (3×3-inch) pieces.4. Preheat oven to 350º. Line a baking sheet with parchment paper. Place chilled dough squares 3 inches apart on baking sheet. Brush with remaining ¼ cup cream; sprinkle with turbinado sugar.5. Bake in oven until golden brown and firm, 20 to 25 minutes. Serve warm or at room temperature.Serves:9Active time:15 minutesTotal time:1 hour, 40 minutesQuick Tip:Experiment with flavors! As a variation, Izard swaps in 2/3 cup chopped dried apricots and 1 teaspoon ground ginger.Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
“They’re fluffy on the inside with a crunchy outside layer,” says the chef and author of theGather & Grazecookbook.
Stephanie Izard’s Chocolate Orange Scones
4 cups all-purpose flour¾ cup granulated sugar1 Tbsp. baking powder1½ tsp. kosher salt¾ cup cacao nibs1 Tbsp. lemon zest (from 2 lemons)1 cup cold unsalted butter, cubed¾ cup fresh orange juice (from 2 large oranges)2/3 cup plus ¼ cup heavy cream, divided2 Tbsp. turbinado sugar
Stir together flour, sugar, baking powder, salt, cacao nibs and lemon zest in a large bowl. Cut butter into flour mixture with a pastry cutter. It should resemble coarse cornmeal when thoroughly combined.
Whisk together orange juice and 2/3 cup cream in a medium bowl. Stir half of the cream mixture into flour mixture, slowly adding remaining cream mixture, a little at a time, until dough just begins to come together. It should remain slightly dry and crumbly and not become sticky.
Lightly coat a rimmed 9-inch baking sheet with cooking spray, and line with parchment paper. Press dough into pan so that it fills completely. Chill 1 hour. Cut it into 9 (3×3-inch) pieces.
Preheat oven to 350º. Line a baking sheet with parchment paper. Place chilled dough squares 3 inches apart on baking sheet. Brush with remaining ¼ cup cream; sprinkle with turbinado sugar.
Bake in oven until golden brown and firm, 20 to 25 minutes. Serve warm or at room temperature.
Serves:9
Active time:15 minutes
Total time:1 hour, 40 minutes
Quick Tip:Experiment with flavors! As a variation, Izard swaps in 2/3 cup chopped dried apricots and 1 teaspoon ground ginger.
Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
source: people.com
