Best Chocolate Orange Scones Recipes

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.

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.

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.

CHOCOLATE-DRIZZLED CHOCOLATE SCONES WITH CHOCOLATE-AND-ORANGE-SPECKLED CLOTTED CREAM AND ORANGE MARMALADE

Steps:

• For the clotted cream: Put the clotted cream in a medium bowl and stir in the grated chocolate and orange zest. Cover and refrigerate for at least 30 minutes.
• For the scones: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the cream, vanilla and egg in a small bowl until smooth.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder and salt. Cut the butter into the dry mixture until it resembles coarse meal. Add the wet ingredients and two-thirds (4 ounces) of the chopped chocolate, and gently mix until a dough just comes together. Transfer the dough to a lightly floured work surface and knead a few times until smooth. Shape into an 8-inch square, about 1 1/2-inches thick, and then cut into 9 equal squares.
• Transfer the scones to the prepared baking sheet, leaving a few inches between. Brush with the remaining 1/4 cup heavy cream. Bake until cracked on top and cooked through, 16 to 20 minutes. Cool on the baking sheet on a rack for 20 minutes.
• Meanwhile, melt the remaining 2 ounces chopped chocolate in a small bowl in the microwave. Whisk in the oil and let sit at room temperature for 5 minutes. Use a fork or small spoon to drizzle the chocolate mixture over the scones. Let set or eat right away, topped with clotted cream and orange marmalade.

CHOCOLATE CHIP AND ORANGE SCONES

Steps:

• Preheat the oven to Gas Mark 7. Grease a baking sheet.
• Sift the flour and baking powder into a bowl. Add the butter, cut into small pieces and rub in with the fingertips until the mixture resembles fine breadcrumbs.
• Stir in the chocolate, sugar and orange rind.
• Add the orange juice and milk and stir to make a soft dough.
• Turn it out onto a lightly floured surface and roll out to 2cm thick. Use a 6cm cutter to cut out rounds.
• Transfer to the baking sheet and cook for 12 minutes until well risen and pale golden. Transfer to a wire rack to cool.

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:

• Heat oven to 400. Line a baking sheet with parchment paper or silicone liner. Combine flour, sugar, baking powder, salt and orange zest in a mixer with a paddle attachment. Cut the cold butter into small chunks and slowly add to the dry ingredients with the mixer on low. Mix until the butter is distributed and is pea-sized. In a separate bowl, mix together the eggs, cream, and orange juice. Turn the mixer on low and slowly add the cream mixture. Turn off the machine once added. Turn the dough out onto a floured surface. Add more flour to the top of the dough and pat it down to flatten into a circle about 8-9 inches in diameter. Cut into pieces like a pie. Separate the pieces and put them on the prepared pan. Bake 15-17 minutes. For the glaze: whisk together the orange juice and the powdered sugar until smooth. Drizzle over scones after they have cooled for a few minutes.

CHOCOLATE ORANGE SCONES

Steps:

• 1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, mix flour, baking powder, and salt. Cut in coconut oil with a fork until the texture is crumbly. Stir in chocolate chips. 2. In a separate bowl, whisk together rice milk, agave nectar, and orange zest. Add rice milk mixture to flour mixture, stirring lightly until combined. 3. Shape dough into a 1-inch thick round. Cut pizza-style into 12 triangles. Place on the parchment-lined baking sheet, leaving one inch between each scone. Bake for 15 minutes. Serve warm with jam or margarine if desired.