Orange Chocolate Chip Scones
Joanna Gaines’ Orange Scones with a twist!
Adapted from Magnolia Table Volume 1 page 61.
Ingredients:
Makes 12 large scones or 16 small scones
For the Scones
2 cups all-purpose flour, plus more for forming the scones
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
¼ cup sour cream
½ cup milk
¼ cup sugar
1 teaspoon orange zest
1 ½ tablespoons (very cold) unsalted butter cut into 1-inch cubes
1 cup mini chocolate chips
Maple-Orange Glaze
1 ¾ cups powdered sugar
1 teaspoon grated orange zest
3 tablespoons unsalted butter, melted
3 tablespoons fresh orange juice
1 teaspoon pure vanilla extract
½ teaspoon pure maple syrup
Instructions:
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a stand mixer fitted with the beater attachment, mix together the flour, baking powder, baking soda, and salt.
In a small bowl thoroughly whisk the egg, sour cream, and milk. Set aside.
In another small bowl, add the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until combined. Add the sugar mixture to the flour mixture and mix.
Next, add the very cold butter cubes to the stand mixer and blend until it becomes pebble-like. Add the milk/egg mixture and chocolate chips, slowly mixing until the dough begins to form. Carefully knead on a lightly floured surface for a few seconds to ensure that everything is holding together, (it’s important not to overmix here, or you’ll end up with a terrible texture).
Divide the dough in half. Press one portion into a 6-inch round, about ¾ to 1 inch thick. Cut the round into 6-8 wedges. Arrange the wedges on the lined baking sheet, about 1 inch apart. Repeat this process with the second dough portion.
Bake until golden, 13-15 minutes. Allow to cool for at least 5 minutes before transferring to a wire rack.
To make the maple-orange glaze (which perhaps, is the best part), stir together the powdered sugar and orange zest. Add the remaining ingredients, mixing until smooth.
Spoon the glaze over the scones and serve warm or at room temperature. These are best when eaten on the same day, but leftovers can be stored in an airtight container for up to 3 days.
Enjoy with coffee, tea, or whatever your heart desires!
Notes
The original recipe does not have chocolate chips, but I personally love the chocolate and orange combination. I modified the recipe, using ¼ cup sugar instead of ½ cup sugar because the chocolate adds quite a bit of sweetness. Just keep this in mind if you decide to omit the chocolate chips.
Milk works just as well in place of sour cream.
The butter should be very cold if you want to get the best texture. You can even freeze it if you have time, but otherwise, just make sure it’s cold and solid.
Technically speaking, scones are not usually made with a stand mixer. This is because overmixing the dough may cause the scones to turn out hard and less fluffy. However, as long as you’re mindful of this in the mixing process, you shouldn’t have a problem. Alternatively, you can use a pastry cutter to blend the butter into the flour and mix the wet ingredients in with a spoon.
