Donna's Heavenly Orange Chip Scones
Donna's Heavenly Orange Chip Scones was a finalist in the Share The Very Best Recipe Contest. Submitted by Patricia Polesko, Drums, PA., it is ideal for Sunday brunch or afternoon tea. These buttermilk scones are infused with the flavor of orange zest, golden raisins and mini chocolate morsels, then glazed in a citrus icing that includes fresh-squeezed orange juice.
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 1 cup golden raisins
- 1 tablespoon grated orange peel
- 1 cup (2 sticks) unsalted butter, cut into pieces and softened
- 1 cup buttermilk
- 3 large eggs, divided
- 1 teaspoon orange extract
- 1 tablespoon milk
- ICING (recipe follows)
Directions, Reviews, Nutrition
COMBINE flour, granulated sugar, baking powder, baking soda and salt in large bowl. Add morsels, raisins and orange peel; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Combine buttermilk, 2 eggs and orange extract in small bowl. Pour buttermilk mixture into flour mixture; mix just until a sticky dough is formed. Do not overmix. Drop by 1/4 cupfuls onto prepared baking sheets. Combine remaining egg and milk in small bowl. Brush egg mixture over top of dough.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. For best results, bake one baking sheet at a time. Cool on wire racks for 10 minutes. Drizzle scones with icing. Serve warm.
COMBINE 2 cups powdered sugar, 1/4 cup orange juice, 1 tablespoon grated orange peel and 1 teaspoon orange extract in medium bowl. Mix until smooth.
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Fun to make!
I had 2 ingredients on hand from previous recipes, buttermilk and golden raisins, that I didn't want to go to waste.....I was thumbing through one of my Very Best Baking magazines and came across this recipe and saw that both ingredients were called for, yea! I got the rest of the ingredients needed, used fresh oranges for the peel and juice, and made them for breakfast. They are to die for! Moist.....not dry at all! Will make them again!
Everyone asks for the recipe
I found this recipe a few years ago and have been making these scones on a regular basis ever since. I like to make and give the scones as gifts as a thank to people. The recipients always ask me for the recipe! The marriage of the orange & chocolate flavors is superb. Very quick and easy to do from start to finish (parchment paper is a MUST, especially when icing the scones). I also omit the third egg (for brushing before baking). One time, I brushed egg on some of the scones; milk on some; and some I left plain. I then iced all of them and honestly could not tell the difference, so I now just leave them all plain before baking. I also use a large ice cream scooper to dollop the dough onto the cookie sheets. Makes the scones more uniform.
I am always looking for new flavors to make scones. My family loves hot fresh breads and biscuits.
Nice and Light
I made these today, my first attempt ever at making scones. I used both the raisins and the chocolate chips. The only thing I did different, was use a little less orange zest and orange extract. I was afraid it might be too over-powering. But it wasn't, so next time I may just use the amount called for. Anyway, these are very good and I will make them again.
Great recipe. I absolutely loved it.
Serving Size: 1/24 of Recipe
Servings Per Recipe: 24
- Amount Per Serving
- Calories: 290
- Calories from Fat: 100
- Total Fat: 11g (16% of DV)
- Saturated Fat: 6g (32% of DV)
- Cholesterol: 45mg (16% of DV)
- Sodium: 180mg (7% of DV)
- Carbohydrates: 45g (15% of DV)
- Dietary Fiber: 1g (5% of DV)
- Sugars: 27g
- Protein: 4g
- Vitamin A: 6% of DV
- Vitamin C: 4% of DV
- Calcium: 8% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.