Tag: chocolate chip 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

Brown Butter Chocolate Chip Scones

Posted on by Mari Vasseur
Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones are the perfect spring transition bake. They’re cozy enough for rainy days with a cup of hot coffee or tea, but light enough to serve at a spring brunch. The brown butter gives them a fragrant, nuttiness which makes them so much more delicious than most other chocolate chip scones. I used extra large chocolate chips, but feel free to use your favorite chips.

Brown Butter Chocolate Chip Scones

Tender scones made with brown butter, studded with chocolate chips and topped with crunchy coarse sugar.
Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

  • ½ cup (113g) unsalted butter, cubed
  • 2 cups (255g) all purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup (50g) packed brown sugar
  • ½ cup (118ml) cold heavy cream plus extra for the tops
  • ¼ cup (57g) cold sour cream
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • ¾ cup semisweet or dark chocolate chips I used Ghirardelli grand chips
  • Demerara or turbinado coarse sugar for sprinkling

Instructions
 

  • In a small light colored saucepan over medium heat, melt the butter and cook it until it's deep golden and fragrant. When brown specks begin to appear, remove it from the heat and immediately transfer it to a small bowl. Cover and refrigerate the brown butter until firm, about 2-3 hours or overnight. When the butter has firmed up, cut it into cubes.
  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet* with parchment paper.
  • In a large bowl, whisk together the flour, baking powder and salt. Whisk in the brown sugar.
  • Work the brown butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces are formed.
  • In a small bowl, whisk together the heavy cream, sour cream, egg yolk and vanilla. Pure this mixture into the flour mixture. Stir just until a shaggy dough forms. Fold in the chocolate chips.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough. Form the dough into a 7-inch wide, 1-inch thick round. Cut it into 8 wedges.
  • Place the scones onto the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake until the scones are golden brown, about 15-18 minutes. Serve warm.

Notes

*To find the baking sheet I used, click here.  
Keyword chocolate chip, scones