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Bake-Off® Contest 44, 2010
Spicer, Minnesota

Double Chocolate-Orange Scones

Sweetened with mini chocolate chips and orange marmalade, then drizzled with chocolate when cooled, these easy breakfast scones are a special treat any time of the day!

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  • prep time 30 min
  • total time 1 hr 15 min
  • ingredients 15
  • servings 12
 

Ingredients

Scones

2
cups Pillsbury BEST® All Purpose Flour
1/2
cup granulated sugar
1/3
cup baking cocoa
2
teaspoons baking powder
1/2
teaspoon salt
1/3
cup cold butter, cut into 1/2-inch pieces
3/4
cup whipping cream
1/4
cup sweet orange marmalade
1
teaspoon pure vanilla extract
1
cup mini chips semi-sweet chocolate
1
tablespoon raw sugar (turbinado sugar), if desired
2
oz semi-sweet baking chocolate or 1/3 cup mini chips semi-sweet chocolate

Orange Butter

1/2
cup butter, softened
1/4
cup powdered sugar
2
tablespoons sweet orange marmalade

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • 2 In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.
  • 3 On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
  • 4 In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
  • 5 In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.
  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • 2 In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.
  • 3 On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
  • 4 In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
  • 5 In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
420
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
15g,
15%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
280mg
280%;
Total Carbohydrate
46g
46%
(Dietary Fiber
3g
3%
  Sugars
24g
24%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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