Chocolate Drizzled Chocolate Scones With Chocolate And Orange Speckled Clotted Cream And Orange Marmalade Recipes

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ORANGE CHOCOLATE CHIP SCONES



Orange Chocolate Chip Scones image

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

3 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold butter, cubed
1 cup semisweet chocolate chips
1 cup buttermilk
4 teaspoons grated orange zest
1 teaspoon orange extract
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 tablespoon heavy whipping cream

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.

FANCY DOUBLE DRIZZLED CHOCOLATE CHIP SCONES



Fancy Double Drizzled Chocolate Chip Scones image

Named for the chocolate garnish which you may use or not, as you wish. The scones are delicious either way but the drizzle makes them extra special.

Provided by Annacia

Categories     Scones

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
3/4 cup cold unsalted butter
3/4 cup cream (light or heavy)
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
3 ounces semi-sweet chocolate chips, melted
3 ounces white chocolate, melted**
confectioners' sugar

Steps:

  • Preheat oven to 425 degrees F. Stack two baking sheets together and line top one with parchment paper (if baking scones freeform). Or, spray six to eight 3 1/2 inch individual tart tins with non-stick cooking spray.
  • In a food processor, place flour, sugar, salt and baking powder. Process to combine. Add the butter and pulse to cut it into dry mixture. Process until you have a coarse, mealy texture.
  • Turn mixture out into a large bowl. Make a well in the center and add egg, vanilla and most of the cream. Stir to make a soft dough. Fold in chocolate chips. Texture should be between a dough and a firm batter. With an ice cream scoop, drop scone dough into tart tins or onto baking sheet.
  • Bake until lightly browned (15-18 minutes).
  • Remove from oven and cool in tart tins or on baking sheet until slightly cooled, about 15 minutes.
  • Place parchment paper or waxed paper under cooling racks; transfer cooled scones to racks. Drizzle both melted chocolates over scones. After the chocolate has set, dust tops of scones with confectioners' sugar. Place scones on serving plate. Serve slightly warm or at room temperature with Creme Fraiche or Devonshire Clotted Cream (optional). Makes 6-8 scones.
  • **Tip:
  • When melting White Chocolate, be careful not to burn it. White Chocolate or milk chocolate will burn much easier than dark chocolate as they have a much higher milk solid content. When melting white chocolate or milk chocolate, place chocolate in a double boiler on very low heat. Stir constantly, and keep your eye on it continually while melting.

CHOCOLATE-ORANGE SCONES



Chocolate-Orange Scones image

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

1-1/2 cups complete buttermilk pancake mix
3/4 cup heavy whipping cream
2 to 3 teaspoons grated orange zest
2 milk chocolate candy bars (1.55 ounces each), chopped

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 DRIZZLE TART



Orange & chocolate drizzle tart image

This stunning dessert will show off your skills, but uses a clever cheat when making the pastry base

Provided by Jane Hornby

Categories     Dessert

Time 1h

Number Of Ingredients 10

375g pack sweet shortcrust pastry
2 tbsp cocoa powder
plain flour , for dusting
5 medium oranges , zest and juice kept separate
200ml double cream
4 eggs , beaten
85g caster sugar
85g dark chocolate (70% cocoa solids)
100ml double cream
2 tbsp golden syrup

Steps:

  • Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
  • Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
  • Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
  • Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.

Nutrition Facts : Calories 368 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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Top Asked Questions

How do you make scones in the oven?
Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment. To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly.
What is a triple chocolate Scone?
"Triple chocolate" — you can't argue with that! These scones feature chocolate chips studded throughout a tender, just-sweet-enough chocolate scone; the rich chocolate glaze makes this a triple treat. Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
What can I use instead of chocolate in scones?
Chocolate: Use baking chocolate sold as 4 ounce bars in the baking aisle, such as Ghirardelli or Baker’s brand. 1 heaping cup semi-sweet chocolate chips may be substituted for the chopped chocolate in the scones.
How long does it take to melt chocolate for scones?
Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3–4 minutes, making sure the bowl doesn't touch the water. Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30–40 minutes.

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