For a unique take on breakfast pastries, try out this recipe for roasted blood orange and dark chocolate scones. In this recipe, blood oranges are segmented and then roasted briefly to caramelize and concentrate their flavor, chopped dark chocolate and almond milk is swirled in and oats are added to give these scones a grainy, hearty texture.
Roasted Blood Orange and Dark Chocolate Scones [Vegan]
- 3/4 cup segments from 2-3 blood oranges
- 1/2 teaspoon olive oil
- 1-2 teaspoons maple syrup
- 5 tablespoons coconut oil
- 1/2 cup light or sprouted buckwheat flour
- 3 tablespoons brown rice flour
- 3 tablespoons sweet white rice flour, or arrowroot starch
- 1/2 cup oats
- 2 teaspoons orange zest
- 1 teaspoon psyllium husk powder
- 1 tablespoon chia seeds, ground
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/8 teaspoon sea salt
- 3 tablespoons coconut sugar
- 1/4 cup almond milk, or non-dairy milk of your choice
- 1/2 teaspoon apple cider vinegar or fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons water
- 1/4 cup dark chocolate, roughly chopped
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut away the peel from the oranges, removing as much of the white pith as possible. Segment the oranges (it's fine to leave the membrane that separates the segments if you like, but be careful to remove any seeds) and toss with 1/2 teaspoon oil and 1-2 teaspoons of maple syrup, to your taste. Roast in the oven for 15 minutes. Carefully remove the parchment from the baking sheet to help the oranges cool more quickly, but leave the oven on.
- Spread 5 tablespoons of coconut oil in a 1/2-inch layer over a small piece of parchment and place in the freezer to harden for 10-15 minutes.
- In a bowl or large measuring cup, whisk together the milk with the apple cider vinegar and set aside. Whisk the dry ingredients (the flours, starch, oats, zest, psyllium husk powder, ground chia seeds, baking soda, baking powder, salt, and sugar) together in a large bowl.
- Remove the coconut oil from the freezer and chop into small pieces. Add the coconut oil pieces to the dry flour mix, and use your fingers to work them together until you have a sandy mixture. It's okay if a few larger bits of coconut oil remain.
- Add the vanilla and extra 2 tablespoons of water to the milk and vinegar, stir, and pour over the flour and coconut oil mix. Use your hands or a spoon and combine gently — just a few stirs until it just begins to come together.
- Add the cooled orange pieces and stir briefly. Add the chopped chocolate and stir just quickly to distribute.
- Return the parchment paper you used to roast the oranges back to the baking sheet. Gather the dough on the parchment and gently shape into a circle, about 1-inch thick. Use a 2-inch cookie cutter, a glass, or a knife to cut the dough, reshaping remaining dough until it's all used up. Place the scones a couple inches apart. You can brush the scones with a little extra milk and sprinkle some extra oats and coconut sugar over them if you like but this isn't necessary.
- Bake for 18 minutes, or until nicely golden. Allow to cool for 5 minutes on the tray before eating or transferring to a serving plate.