Orange Chocolate Chip Scones
What you'll need
2 cups + more for work surface and hands
All Purpose Flour
6 Tablespoons
Granulated Sugar
1 Tablespoon
Fresh Orange Zest
2 and 1/2 Teaspoons
Baking Powder
1/2 Teaspoon
Salt
1/2 cup (1 stick)
Unsalted Butter, Frozen
1/2 cup ( plus 2 Tablespoons for brushing)
Heavy Whipping Cream
1
Large Egg
1 and 1/2 Teaspoons
Pure Vanilla Extract
1 and 1/4 cups
Mini Semisweet Chocolate Chips
1 cup
Powdered Sugar
3 Tablespoons
Fresh Squeezed Orange Juice
Whisk flour, sugar, orange zest, baking powder, and salt in a large bowl.
1
Grate frozen butter with a box grater and then add to flour mixture.
2
Pro Tip: Coat your butter with flour as you grate to help prevent melting from hand warmth.
3
Combine butter with flour mixture using a pastry cutter or 2 forks until mixture is pea-sized crumbs
4
Place flour mix in fridge. Whisk cream, egg, and vanilla together and drizzle over flour mixture.
5
Add Chocolate chips and then mix everything together until all ingredients seem moistened.
6
Pour mixture onto a lightly floured surface and with floured hands form into a ball. Will be sticky.
7
Pro Tip: If mixture seems dry add 1-2 tablespoons heavy cream. If too sticky, add a little flour.
8
With floured hands, press into an 8 inch disc, and with a sharp knife cut into 8 triangles.
9
Brush scones with rest of heavy cream. Place on a plate and store in the fridge for at least 15 mins
10
Meanwhile, preheat oven to 400°. Arrange scones on parchment lined baking sheet at least 3” apart.
11
Bake for 22-25 mins or until sides are golden brown and tops are lightly browned.
12
Prepare orange glaze by whisking 1 cup powdered sugar and 3 tablespoons fresh orange juice together.
13
Allow scones to cool a few minutes and then drizzle with glaze.
14
Store scones at room temp for 2 days or in the fridge for 5 days. Best served warm. ENJOY!
15
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