Orangechocolatechipscones Recipes
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.
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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