- 12
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup baking cocoa
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cold butter, cut into 1/2" pieces
- 3/4 cup sweet orange marmalade
- 1 tsp vanilla
- 1 cup mini semi-sweet chocolate chips
- 1 tbsp raw sugar
- 2oz semi-sweet baking chocolate(1/3cup mini chips)
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 2 tbsp sweet orange marmalade
Preparation
Step 1
1. Heat oven to 375F. Line a large cookie sheet with cooking parchment paper. In a large bowl, mix flour, sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using a pastry blender until mixture looks like coarse crumbs.
2. In a 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 a well floured surface, roll or pat dough into a 9" round, 3/4" thick. Using a knife dipped in flour, cut dough into 12 wedges. Place 1" apart on cookie sheet. Sprinkle with raw sugar. Bake 14-18 mins or until edges are set. Remove from cookie sheet to cooling rack. Cool for 30 mins.
4. In a small microwavable bowl, microwave baking chocolate uncovered on high for 30 secs until softened; stir until smooth. Drizzle diagonally over scones.
5. In a small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tbsp marmalade. Serve with scones.