Double Chocolate-Orange Scones

(79)
  10 reviews

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

Directions

  1. 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. 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. 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. 4 In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
  5. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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