ENGLISH ROYALTY CHOCOLATE CHIP SCONES
These scrumptious scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. Serve with clotted cream or lemon curd.
Provided by MARBALET
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
- Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
- Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.
Nutrition Facts : Calories 167 calories, Carbohydrate 24.6 g, Cholesterol 12.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.3 g, Sodium 180 mg, Sugar 9.9 g
CHOCOLATE-ORANGE BISCOTTI
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
- Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
- Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
- Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)
CHOCOLATE CHIP SCONES
An easy Chocolate Chip Scones recipe
Categories Chocolate Breakfast Brunch Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 scones
Number Of Ingredients 12
Steps:
- Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.
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.
CHOCOLATE CHIP AND ORANGE SCONES
Make and share this Chocolate Chip and Orange Scones recipe from Food.com.
Provided by Kitzy
Categories Scones
Time 32m
Yield 12 scones
Number Of Ingredients 8
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.
Nutrition Facts : Calories 155.4, Fat 8.4, SaturatedFat 5.1, Cholesterol 8.8, Sodium 276.7, Carbohydrate 19.8, Fiber 2.1, Sugar 2.4, Protein 3.5
CHOCOLATE CHIP SCONES
Provided by Ree Drummond : Food Network
Time 55m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
- Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
- For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
- Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.
CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY
Here's what you need: orange, semi-sweet chocolate chips, rainbow sprinkles, freeze-dried strawberry, almond, coarse sea salt, lollipop stick
Provided by Ochi Scobie
Categories Snacks
Yield 2 servings
Number Of Ingredients 7
Steps:
- Peel orange into slices and insert lollipop sticks.
- Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
- Dip orange slices halfway in chocolate, and then in each topping of your choice.
- If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
- *Additional oranges can be used to increase serving size
- Enjoy!
Nutrition Facts : Calories 825 calories, Carbohydrate 87 grams, Fat 55 grams, Fiber 12 grams, Protein 12 grams, Sugar 60 grams
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 :
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
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- Preheat oven to 400°F. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. Work the cold butter in with fingertips so the butter’s evenly distributed and looks like small gravel or peas mixed with sand.
- Toss the chocolate with that mixture and place in the freezer while you finish up the other ingredients.
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