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Double Chocolate-Orange Scones

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!

Prep Time: 30 Min

Total Time: 1 Hr 15 Min

Makes: 12 scones

Michelle Gauer
Spicer, Minnesota
Bake-Off® Contest 44, 2010
Recipe
Tips (0)
Reviews (10)
RECIPE TOOLBOX

INGREDIENTS

Scones
2
 cups Pillsbury BEST® All Purpose Flour
1/2
 cup granulated sugar
1/3
 cup Hershey’s® baking cocoa
2
 teaspoons baking powder
1/2
 teaspoon salt
1/3
 cup cold LAND O LAKES® Butter, cut into 1/2-inch pieces
3/4
 cup whipping cream
1/4
 cup Smucker’s® Sweet Orange Marmalade
1
 teaspoon McCormick® Pure Vanilla Extract
1
 cup Hershey’s® mini chips semi-sweet chocolate
1
 tablespoon raw sugar (turbinado sugar), if desired
2
 oz Hershey’s® semi-sweet baking chocolate or 1/3 cup Hershey’s® mini chips semi-sweet chocolate
Orange Butter
1/2
 cup LAND O LAKES® Butter, softened
1/4
 cup powdered sugar
2
 tablespoons Smucker’s® Sweet Orange Marmalade

DIRECTIONS

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.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Scone)
  • Calories 420
    • (Calories from Fat 220),
  • Total Fat 25g
    • (Saturated Fat 15g,
    • Trans Fat 1/2g),
  • Cholesterol 50mg;
  • Sodium 280mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 3g,
    • Sugars 24g),
  • Protein 4g;
Percent Daily Value*:
  • Vitamin A 10.00%;
  • Vitamin C 0.00%;
  • Calcium 8.00%;
  • Iron 15.00%;
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.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2010
Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033
Copyright © McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission.

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