Double Chocolate-Orange Scones & Chocolate Strawberry Shortcake Scones

Double Chocolate-Orange Scones

INGREDIENTS

Scones

2 cups Pillsbury BEST® All Purpose Flour

1/2 cup granulated sugar

1/3 cup Hershey’s® baking cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup cold LAND O LAKES® Butter, cut into 1/2-inch pieces

3/4 cup whipping cream

1/4 cup Smucker’s® Sweet Orange Marmalade

1 teaspoon vanilla

1 cup Hershey’s® mini chips semi-sweet chocolate

1 tablespoon raw sugar (turbinado sugar), if desired

2 oz Hershey’s® semi-sweet baking chocolate or 1/3 cup Hershey’s® mini chips semi-sweet chocolate

Orange Butter

1/2 cup LAND O LAKES® Butter, softened

1/4 cup powdered sugar

2 tablespoons Smucker’s® Sweet Orange Marmalade

DIRECTIONS

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.

2. In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.

3. On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.

4. In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones with the side edge of a tablespoon.

5. In small bowl, beat 1/2 cup butter and powdered sugar with mixer until light and fluffy. Gently fold  in 2 tablespoons marmalade. Serve with scones.

Chocolate Strawberry Shortcake Scones

     Use the Double Chocolate-Orange Scones to create a wonderful delicious treat variation ~ The Perfect Valentine's Dessert.....decadent!

     Simply wait for the scones to cool to room temperature.  Using a very shart knife carefully cut the scone in half horizontally, being careful not to break the scone. I run the knife all the way around the scone and remove the top layer.

     Using fudge ice cream topping heated in the microwave to just beyond room temp...not hot...drizzle your plate across the entire surface in a back and forth "Z" pattern. Position the bottom piece of the scone on the plate over the fudge topping.  Pipe on either Cool Whip (which holds up very nicely) or fresh whipped cream with almond flavoring (which tastes better :).  

     Wash 3 strawberries for each scone dessert. Using an egg slicer, cut 2 of the strawberries all the way through and arrange them on the whipped cream points facing out. Gently set the upper layer of the scone on top of the whipped cream.

     Drizzle the scone top in a "Z" pattern across the top.  Place a decorative dollop of whipped cream and position a strawberry fan and the lower edge next to the scone.  ABSOLUTELY DELICIOUS!!

Note: You can also make a wonderful "Banana Split-Chocolate Scone" the same way and place ice cream in the middle and add banana and pineapple to your liking.

ENJOY!!

 

 

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