Double Chocolate Orange Scones

Sweetened with mini chocolate chips and orange marmalade, then drizzled with chocolate when cooled, these easy breakfast scones are a special treat any time of the day!


12 servings

Scone Ingredients

2 cups all-purpose flour
1/2 cup granulated (white) sugar
1/3 cup HERSHEY'S Cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold 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 ounces HERSHEY'S Semi-Sweet Baking Chocolate or 1/3 cup HERSHEY'S Mini Chips Semi-Sweet

Orange Butter Ingredients

1/2 cup butter, softened
1/4 cup confectioners' (powdered) sugar
2 tablespoons Smucker's Sweet Orange Marmalade


Preheat the oven to 350°F (177°C). Grease a baking sheet, spray with cooking spray, or line with parchment paper or silicone baking mat.

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.

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.

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 baking sheet. Sprinkle with raw sugar.

Bake 14 to 18 minutes or until edges are set. Remove from baking sheet to wire cooling rack. Cool 30 minutes.

In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.

In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 18 minutes
Cool Time: 30 minutes

Nutritional Information

Amount per serving: Calories 420; Calories from Fat 220; Total Fat 25 g; Saturated Fat 15 g; Trans Fat 1/2 g; Cholesterol 50 mg; Sodium 280 mg; Total Carbohydrate 46 g; Dietary Fiber 3 g; Protein 4 g; Exchanges: 1 Starch; 2 Other Carbohydrate; 5 Fat

Recipe Courtesy Of

Michelle Gauer, Spicer, Minnesota

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