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
- 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
- Preheat the oven to 400 degrees.
- In a large mixing bowl, mix the all dry ingredients except the white chocolate chips (flour, sugar, baking powder and salt).
- Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
- Add the white chocolate chips and 1 tsp. or orange flower water. Stir just enough to get the white chocolate chips mixed.
- 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.
- Turn the dough out on a heavily floured cutting board.
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to one large 1–inch thick discs or two small 1-inch thick discs.
- Cut each disc into 6 wedges.
- 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.
- 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.
- Cool on the baking sheet.
- 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.