1. Food

White Chocolate Orange Scones Recipe

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An image of White Chocolate Chip Orange Scones.

Rotating the baking pan halfway through baking prevents the white chocolate chips in White Chocolate Orange Scones from burning.

Lindsey Goodwin
This unusual scone recipe is made with white chocolate chips and orange blossom water (also known as "orange flower water" or "agua de azahar").

These white chocolate-orange scones are easy to make if you have any baking experience. If you don't have much baking experience, read these scone-making tips before you start baking them.

Prep Time: 12 minutes

Cook Time: 10 minutes

Total Time: 22 minutes

Yield: 12 small or 6 large scones

Ingredients:

  • 2.5 c. all purpose flour (for best results sift or spoon the flour into the measuring cup)
  • 1/4 c. granulated sugar
  • 3 tsp. baking powder
  • pinch salt
  • 1/2 stick of cold butter
  • 1/2 - 3/4 c. white chocolate chips
  • 1 tsp. orange flower water, plus 1/2 tsp. for coating
  • 3/4 - 1 c. buttermilk or heavy cream

Preparation:

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, mix the all dry ingredients except the white chocolate chips (flour, sugar, baking powder and salt).
  3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
  4. Add the white chocolate chips and 1 tsp. or orange flower water. Stir just enough to get the white chocolate chips mixed.
  5. With minimal stirring, mix in just enough buttermilk or heavy cream to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
  6. Turn the dough out on a heavily floured cutting board.
  7. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
  8. Gently pat the dough to one large 1–inch thick discs or two small 1-inch thick discs.
  9. Cut each disc into 6 wedges.
  10. Transfer the scones to a buttered or parchment-lined baking sheet and pat each scone with some of the remaining 1/2 tsp. orange flower water.
  11. Bake the scones for 10-20 minutes, rotating the pan 180 degrees halfway through baking. The scones are done when they are lightly golden or when an inserted toothpick comes out clean.
  12. Cool on the baking sheet.
  13. Serve with spiced Turkish coffee or one of my top ten teas for afternoon tea and with jam, clotted cream, Devonshire cream or lemon curd.

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