When my favorite tea room, The Ruby Pear was open, they served a dark chocolate orange scone that was so delicious. I'm not generally a chocolate and fruit sort of person, but this scone they made was everything right in a pastry. The chocolate was comforting and rich, with just the right amount of happy, bright orange. So that's what I tried to make, only in a form Aaron could enjoy, as well. It's been about two weeks since then, and I haven't let a batch end for more than a day without baking up a new one.
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