Chocolate Orange Scones Food

CHOCOLATE-ORANGE SCONES

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.

ORANGE CHOCOLATE CHIP SCONES

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.

CHOCOLATE CHIP AND ORANGE SCONES

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.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
• Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
• Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
• Bake in the preheated oven until golden, about 15 minutes.

ORANGE CHOCOLATE CHIP SCONES

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.