Tag: best scones recipe

Orange Chocolate Chip Scones

Posted on by Mari Vasseur
Orange Chocolate Chip Scones

These Orange Chocolate Chip scones have everything I love in a good scone. Let’s start with their buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and glazed them with some tangy orange icing which took them over the top. The baking method is so easy too. You simply mix them by hand, then scoop them onto the baking sheet. They’re a perfect alongside a warm, cozy cup of tea or coffee.

 

Orange Chocolate Chip Scones

by Mari Vasseur
Tender orange-scented scones dotted with mini chocolate chips and glazed with tangy orange icing
Print Recipe
Course Breakfast, Brunch
Servings 9 scones

Ingredients
  

Scones

  • 1 ¾ cups (224g) all purpose flour, sifted
  • 2 tablespoons (25g) granulated suger
  • 1 tablespoon (14g) baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (99g) cold, unsalted butter, cubed
  • Zest of 1 large orange
  • ½ cup (85g) semisweet mini chocolate chips
  • ½ cup (113g) cold sour cream
  • ¼ cup (60ml) cold heavy cream plus extra for the tops*
  • 2 tablespoons (30ml) cold orange juice
  • 1 teaspoon pure vanilla extract

Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 dash fine sea salt
  • 1 teaspoon lemon juice
  • 2-3 tablespoons (30-45ml) orange juice, room temperature

Instructions
 

Scones

  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
  • In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed. Do not over mix.
  • Scoop 1/4 cup-sized rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.

Icing

  • In a medium-sized bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon (15ml) of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
  • Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer.

Notes

* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water.
 
To find the portion scoop I used, click here.
Keyword orange chocolate chip, scones

Heavenly Glazed Vanilla Bean Scones

Posted on by Mari Vasseur
Heavenly Glazed Vanilla Bean Scones

I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.

 

Heavenly Glazed Vanilla Bean Scones

by Mari Vasseur
Tender vanilla bean scones with luscious vanilla bean icing
Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

Vanilla Bean Scones

  • 1 ¾ cups (223g) all purpose flour, sifted
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (99g) cold, unsalted butter, cubed
  • ½ cup (118ml) cold heavy cream
  • ¼ cup (57g) cold sour cream
  • 1 ½ teaspoons vanilla bean paste or natural vanilla bean flavor I used Amoretti Natural Vanilla Bean Artisan Flavor
  • egg wash 1 egg beaten with 1 tablespoon (15ml) of water

Vanilla Bean Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • ½ teaspoon vanilla bean paste or natural vanilla bean flavor
  • 1-2 tablespoons (15-30ml) whole milk, room temperature
  • 1 pinch fine sea salt

Instructions
 

Vanilla Bean Scones

  • Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea-sized pieces form.
  • In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
  • Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
  • Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.

Vanilla Bean Icing

  • In a medium-sized bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon (15ml) of milk and the salt. Add additional milk as needed to reach the desired consistency. Whisk until smooth.
Keyword scones, vanilla bean