Double Chocolate-Orange Scones


  • 2 cups Pillsbury BEST® All Purpose Flour 
  • 1/2 cup granulated sugar
  • 1/3 cup baking 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 sweet orange marmalade
  • 1 teaspoon pure vanilla extract
  • 1 cup mini chips semi-sweet chocolate
  • 1 tablespoon raw sugar (turbinado sugar), if desired
  • 2 oz semi-sweet baking chocolate or 1/3 cup mini chips semi-sweet chocolate
Orange Butter
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons sweet orange marmalade


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.

5 _ 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.