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Orange Scented Scones with a Chocolate Orange Ganache

A citrus and chocolatey twist on a traditional favourite.

ingredients 11 ingredients
Prep 10-15 mins Cooking 10 mins
user icon Serves people
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  • 450g self-raising flour
  • 1/4tsb salt
  • 100g butter, cold and diced into cubes
  • 70g caster sugar
  • 300ml buttermilk
  • Zest of half an orange
  • Milk to glaze
  • For the chocolate orange ganache:
  • 200g dark chocolate
  • 200g double cream
  • Zest of half an orange
  • Rodda’s clotted cream to serve


  1. Preheat the oven to 220°c (200°fan). Line a large baking sheet with baking paper.
  2.  In a large bowl rub together the flour, salt and butter until you get a fine breadcrumb consistency.
  3. Stir in the caster sugar with a metal knife.
  4.  Pour the buttermilk and orange zest in a microwaveable bowl and heat for 30 seconds then pour into the flour. Mix with a knife then bring together with your hands into a soft dough.
  5. Place the dough on a floured surface, shape into a round, about 4cm thick and stamp out 8 scones using a 4cm cutter.
  6. Place the scones on the baking tray, glaze with milk and bake for 10 minutes.
  7. Whilst the scones are cooling make the chocolate ganache. Chop the chocolate into small pieces and place in a bowl.
  8. Heat the cream in a pan until it just reaches a simmer. Pour over the chocolate and leave it for a few minutes. Mix together with a wooden spoon until smooth then stir in the orange zest.
  9. Assemble the chocolate orange scones. Split each scone in half, spread with ganache and top with clotted cream. Sprinkle any leftover orange zest on top and decorate with white chocolate stars.
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