Chocolate Orange Scones

Scones:

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. With a pastry blender or two forks, cut in the shortening and butter until a coarse meal is formed and the fats are pea sized.
3. In another bowl, whisk together the molasses, orange zest, heavy cream, orange juice and vanilla extract until well blended.
4. Pour the liquid mixture into the dry mixture and use a spoon or rubber spatula to stir until the mixture is crumbly.
5. Add the chocolate and continue to stir until the chocolate is distributed and a sticky dough has formed.
6. Dump the dough out onto a baking sheet lined with parchment paper and press it into a 9-inch circle.
7. Sprinkle the turbinado sugar over the top.
8. Refrigerate for 30 minutes.
9. Preheat the oven to 400°F.
10. Remove the dough from the refrigerator and use a knife to cut the circle into 8 wedges.
11. Transfer the dough and parchment to a cast iron skillet.
12. Bake for 25 minutes.
13. Remove from the oven and allow to cool in the skillet.
14. Remove once cooled. You may need to cut the wedges again if they have baked together.
15. If desired, drizzle baked scones with glaze.
16. Store in an airtight container.

Glaze:

1. Whisk the glaze ingredients together in a small bowl, adding 1 tablespoon of orange juice to start.
2. Add more orange juice if you want the glaze thinner.