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Double Chocolate-Orange Scones

(79)
  10 reviews
  • 30 min prep time
  • 1 hr 15 min total time
  • 15 ingredients
  • 12 servings
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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!

Bake-Off® Contest 44, 2010
Michelle Gauer
Spicer, Minnesota

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
420
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
15g
76%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
280mg
12%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
13%
Sugars
24g
24%
Protein
4g
4%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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