Orange and Dark Chocolate Scones



250g all-purpose flour

2 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

280gr FAGE Total, FAGE Total 2%, or FAGE Total 0%

40g sugar

1 large egg, lightly beaten

60g butter, melted

Finely grated zest of 1 orange

90g chopped dark chocolate

FAGE Total Icing:

125g powdered sugar, sifted

3 tablespoon FAGE Total, FAGE Total 2%, or FAGE Total 0%

1 tablespoon milk, cream, or half-and-half

½ vanilla bean, halved lengthwise and seeds scraped out

  1. Scones: Preheat oven to Gas Mark 7. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk to combine flour, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk to combine FAGE Total, sugar, egg, butter and orange zest.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until almost combined. Stir in chocolate until just combined. Do not overmix.
  5. Transfer dough to a lightly floured surface, and shape into a circle. Gently flatten the top so the entire circle is about the same thickness.
  6. Cut dough into 8 wedges. Place scones on prepared baking sheet and bake for 15-18 minutes or until golden brown. Place baking sheet on a cooling rack and let scones cool for 5 minutes.
  7. FAGE Total Icing: In a small bowl whisk together powdered sugar, FAGE Total, milk, cream, or half-and-half, and vanilla bean seeds until smooth. Drizzle or spread icing over scones.
  8. Serve scones warm. Let any leftover scones cool completely, and store refrigerated in an airtight container up to 5 days.