Orange and White Chocolate Scones

Diane Rodriguez


I love the combination of orange and white chocolate!

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8 scones


25 Min


2 1/4 c
all-purpose flour
1/4 c
granulated sugar
1 Tbsp
baking powder
2 tsp
finely grated orange zest
1/2 tsp
1 1/2 c
heavy cream
2 Tbsp
orange juice, fresh
1/2 c
vanilla or white chocolate chips

Directions Step-By-Step

Preheat oven to 375F and line a baking sheet with parchment paper.
Whisk flour with sugar, baking powder, orange zest and salt.
Stir cream and 2 tbsp orange juice into the dry ingredients. Fold in 1/4 cup of the white chocolate chips.
On a lightly floured work surface, gently knead dough just until it comes together. Pat into a 9-inch round about 1/2 inch thick. Cut dough into 8 wedges and arrange them 1 inch apart on the baking sheet.
Bake scones for 20-25 minutes until slightly firm and lightly browned on the bottom, but pale on the top. Let cool for 5 minutes on pan, then transfer to rack to cool completely.
Put the other 1/4 cup chips into a small ziploc bag. Seal and microwave for about 30 seconds until melted. Smoosh with your fingers. Cut a small hole in corner of bag and pipe the white chocolate across the scones. (You may need a bit more chips, depending on how much you pipe on.)

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