Double Chocolate-Orange Scones

Double Chocolate-Orange Scones

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 2 cups Pillsbury BEST All Purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup LAND O LAKES Butter cold , cut into 1/2-inch pieces
  • 3/4 cup whipping cream
  • 1/4 cup Smucker's Sweet Orange Marmalade
  • 1 teaspoon vanilla
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1 tablespoon raw sugar (turbinado sugar) , if desired
  • 2 oz. HERSHEY'S Semi-Sweet Baking Chocolate or 1/3 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • ORANGE BUTTER:
  • 1/2 cup LAND O LAKES Butter , softened
  • 1/4 cup powdered sugar
  • 2 tablespoons Smucker's Sweet Orange Marmalade
  • SCONES:

Directions

  • 1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • 2. In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.
  • 3. On well floured surface, roll or pat dough into 9-inch round, 3/4-inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
  • 4. In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
  • 5. In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones. 12 scones.
Ingredients sitting on a table

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