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
1/2 cup (1 stick)
Unsalted Butter, Frozen
1/2 cup ( plus 2 Tablespoons for brushing)
Heavy Whipping Cream
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.
Grate frozen butter with a box grater and then add to flour mixture.
Pro Tip: Coat your butter with flour as you grate to help prevent melting from hand warmth.
Combine butter with flour mixture using a pastry cutter or 2 forks until mixture is pea-sized crumbs
Place flour mix in fridge. Whisk cream, egg, and vanilla together and drizzle over flour mixture.
Add Chocolate chips and then mix everything together until all ingredients seem moistened.
Pour mixture onto a lightly floured surface and with floured hands form into a ball. Will be sticky.
Pro Tip: If mixture seems dry add 1-2 tablespoons heavy cream. If too sticky, add a little flour.
With floured hands, press into an 8 inch disc, and with a sharp knife cut into 8 triangles.
Brush scones with rest of heavy cream. Place on a plate and store in the fridge for at least 15 mins
Meanwhile, preheat oven to 400°. Arrange scones on parchment lined baking sheet at least 3” apart.
Bake for 22-25 mins or until sides are golden brown and tops are lightly browned.
Prepare orange glaze by whisking 1 cup powdered sugar and 3 tablespoons fresh orange juice together.
Allow scones to cool a few minutes and then drizzle with glaze.
Store scones at room temp for 2 days or in the fridge for 5 days. Best served warm. ENJOY!
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