ORANGE CHOCOLATE CHIP SCONES
My family asks for these scones all the time, but I like to save this special treat just for celebrations. It makes them feel extra-special that way. -Leslie Parker, Avoca, Iowa
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 245 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS
A triple combination of deliciousness. These scones are sure to vanish quickly.
Provided by Sarah Bowdidge
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g
WHITE CHOCOLATE FRUIT SCONES
My mom emailed me this recipe. I had a bunch of those Orange Cream Kisses left over from Easter. I just chopped them up and they worked out perfectly.
Provided by pansregnig
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease cookie sheets and preheat oven to 400°F.
- Cut butter into dry mixture of flour, sugar, baking powder and salt with pastry cutter.
- Add buttermilk, cranberries and chips. Mix thoroughly.
- Drop by rounded spoonfuls onto cookie sheets as you would cookies, about 12 at a time. (Or, can make a round scone loaf, score and bake.).
- Sprinkle with granulated sugar before baking. Bake for 10-12 minutes,.
- or till lightly browned. Remove from baking sheet and cool.
Nutrition Facts : Calories 324.7, Fat 13.3, SaturatedFat 7.9, Cholesterol 51.9, Sodium 369.6, Carbohydrate 46.6, Fiber 1.9, Sugar 13.9, Protein 6
ORANGE CHOCOLATE CHIP SCONES
This recipe is based on a recipe I slightly altered. It called for poppy seeds instead of the chocolate chips. I had already began making the recipe when I discovered my stash of poppy seeds had gone bad. So in an attempt to continue making the original recipe I subbed in mini-chocolate chips. I also used regular milk instead of cream and added baking powder to the list of ingredients. This recipe came out pretty darn good. It was even better the next morning.
Provided by Marz7215
Categories Scones
Time 33m
Yield 22 rounds, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 445.3, Fat 20, SaturatedFat 12.1, Cholesterol 77.8, Sodium 329.5, Carbohydrate 60.9, Fiber 1.9, Sugar 23, Protein 7
ORANGE & WHITE CHOCOLATE SPONGE
A stunning cake that will fast become a failsafe option for any event
Provided by Barney Desmazery
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
- Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
- To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
- If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE-ORANGE SCONES
Yes, you can make scones! Pancake mix is the key to this light and fluffy quick bread that kids will love! "These are great with a cup of coffee, milk or herbal tea." Margaret Wilson - Sun City, California
Provided by Taste of Home
Time 25m
Yield 8 scones.
Number Of Ingredients 4
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.
Nutrition Facts :
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