Best 6 Orange And White Chocolate Scones Recipes

ORANGE SCONES

Steps:

• Preheat the oven to 425 degrees
• In a large mixing bowl, combine together the flour, baking powder, salt, and sugar
• Cut the butter into tablespoon-sized pieces and using a pastry blender or a fork cut into dry ingredients
• Add in 1 cup of white chocolate chips
• In another large bowl, mix together the eggs, milk, whipping cream, orange juice, and orange zest
• Mix the dry ingredients into the wet ingredients
• Turn the dough out on to a floured surface and knead to combine
• Do not overwork the dough
• Divide the dough into two
• Shape each half of the dough into a circle about 1 inch thick and then cut each half into four wedges
• Pull the wedges apart just a bit and place on a parchment covered cookie sheet
• Bake for 12-15 minutes
• Best eaten warm but taste yummy later too!

ORANGE AND WHITE CHOCOLATE SCONES

Steps:

• 1. Preheat oven to 375F and line a baking sheet with parchment paper.
• 2. Whisk flour with sugar, baking powder, orange zest and salt.
• 3. Stir cream and 2 tbsp orange juice into the dry ingredients. Fold in 1/4 cup of the white chocolate chips.
• 4. On a lightly floured work surface, gently knead dough just until it comes together. Pat into a 9-inch round about 1/2 inch thick. Cut dough into 8 wedges and arrange them 1 inch apart on the baking sheet.
• 5. Bake scones for 20-25 minutes until slightly firm and lightly browned on the bottom, but pale on the top. Let cool for 5 minutes on pan, then transfer to rack to cool completely.
• 6. Put the other 1/4 cup chips into a small ziploc bag. Seal and microwave for about 30 seconds until melted. Smoosh with your fingers. Cut a small hole in corner of bag and pipe the white chocolate across the scones. (You may need a bit more chips, depending on how much you pipe on.)

ORANGE CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In another bowl, mix milk, orange zest and extract until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half. Pat each portion into an 8-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet., In a small bowl, mix sugar and cinnamon. Lightly brush scones with cream; sprinkle with cinnamon-sugar mixture. Bake 15-17 minutes or until golden brown. Serve warm.

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
• Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
• Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
• Bake in the preheated oven until golden, about 15 minutes.

ORANGE CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 375°F.
• Combine the first eight ingredients and using a pastry cutter or fork make a coarse meal.
• In a separate bowl combine the milk, egg, orange juice and vanilla extract until smooth.
• Add the liquid ingredients to the dry ingredients with a rubber spatula or wooden spoon just until blended. Turn the dough into a floured surface and knead slightly five or six times.
• Roll the dough out to 3/4 inch thick and cut into rounds with a floured 2 inch biscuit cutter. Sprinkle tops with coarse sugar before baking.
• Bake 15-18 minutes or until golden brown.

CHOCOLATE-ORANGE SCONES

Steps:

• Preheat oven to 400°. In a small bowl, combine pancake mix, cream and orange zest. Turn onto a lightly floured surface; knead 6 times. Knead in chocolate., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake 9-11 minutes or until lightly browned. Serve warm.