These orange white-chocolate chip scones are fluffy, moist, and bright with the orange zest and juice. They’re divine when served warm with a cup of tea!
I’ve missed baking this month. Eric and I just returned from a three week camping trip from Michigan to California. Now I’m happy to be back in an indoor kitchen, pulling scones out of a predictable oven instead of trying to guess the heat of a camp stove.
Ready to get my hands floury again, I asked on facebook which recipe I should share from our recent cookbook, and someone suggested the orange white-chocolate chip scones. I didn’t need further urging. I had not gotten to try this recipe yet, but it caught my eye months ago when we were discussing our recipe lists. This is one of Jaimie’s, one of my coauthors who blogs at here.
While we’re on the subject of Jaimie…I got to meet her in real life! Jaimie and her husband graciously let us stay with them on the last night of our journey. Both online and offline, Jaimie is such a genuine person that when I met her in real life it felt like we were building on a friendship, not creating one from scratch.
I suppose we’d created a good deal from scratch already, with this cookbook we’ve been writing(: Now I just need to meet our other co-author, Jami of Young Wife’s Guide!
Before I give you the recipe–which is, by the way, incredible–let me note a few things. I used honey when I made this, and I upped the amount by a couple of tablespoons. Hence the scones ended up more sticky, so I didn’t bother to add milk or shape them much. I just gathered the dough into lumps, flattened them a bit, and baked them.
They turned out beautifully. They’re fluffy, moist, and bright with the orange zest and juice. They are divine served warm with butter or cream cheese and a cup of either hot tea or ice-cold milk.
Orange White-Chocolate Chip Scones
- 1 3/4 cups white whole wheat flour (or whole wheat
- pastry flour)
- 1-3 Tbsp sugar or 1 Tbsp honey
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter mostly firm
- zest of 1 orange
- 1/2 cup white chocolate chips
- 1 egg beaten
- juice of 1 orange
- 1-3 Tbsp milk if necessary
- Heat oven to 400 degrees. Combine dry ingredients--flour, sugar (if using), baking powder, and salt; whisk to combine well. Cut butter into dry ingredients using pastry cutter or fork; mixture should resemble coarse crumbs.
- Add orange zest and white chocolate chips. Mix in honey (if using), egg, and orange juice; mix well. Mixture should come together in a soft dough, leaving the side of bowl with no dry flour on the bottom. If dough is too dry, add milk, 1 tablespoon at a time, until dough is soft but not sticky.
- On a very lightly floured surface, knead dough about 10 times or until smooth and consistent in texture.
- On an ungreased cookie sheet, form dough into a circle about 1/2-inch thick. Using a pizza cutter (or sharp knife), cut dough into 8 wedges. If desired, brush with a small amount of milk, cream, or egg yolk.
- Bake about 15 minutes (check after 14 minutes) or until golden brown and fully baked in the middle. Cut through wedges again to serve; serve warm.