So lately, it seems I've been on a Scone kick. Really, it's probably more of an addiction! These Spiced White Chocolate Orange Scones ring in Fall to a tee and they should considering the warm spice blend added. In case you didn't know, I previously posted this Triple Chocolate Hazelnut Mocha Scone recipe for #Choctoberfest last week and I must say, it is sure to please any chocoholic's palette! If that's you, I suggest taking a closer look at it!
Today's Spiced version really hits the spot this season. As usual, freezing the butter ahead of time before grating it helps tremendously. Once grated, the butter is scattered throughout the dough perfectly. If you're on the look out for a new grater (or don't have one), I got this Box Cheese Grater at Wal-Mart. It has a few grating size options plus, the rubber handle makes things a lot easier on my hands.
About the Orange Glaze - It seals the deal! Seriously. It pools in random places and adds a wonderful citrus flavor that makes a statement. This recipe is similar to the Pear & Cardamom Scones and as you can see in the photo above, the spices do not hide…they POP!
- 1/2 cup Unsalted Butter, frozen
- 2 cups Unbleached Flour, all purpose
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 zest Small Naval Orange, divided
- 2 tsp Cinnamon, gound
- 1 tsp Nutmeg, ground
- 1/4 tsp Allspice, ground
- 1/2 cup White Chocolate Chips
- 1/2 cup Imperial Granulated Sugar
- 10 tbsp Heavy Whipping Cream
- 1 Egg
- 1 tsp Vanilla Extract
- 1 Egg
- 1 tbsp Heavy Whipping Cream (or milk)
- Sugar in the Raw (for sprinkling)
- 1/2 cup Imperial Powdered Sugar
- 1/4 tsp Vanilla Extract
- 2 tbsp Orange Juice (or milk)
- 1 tsp Naval Orange Zest
- Place stick of butter in the freezer for 30 minutes (longer if possible). Line two baking sheets with parchment paper. Set aside.
- In a mixing bowl, whisk flour, sugar, salt, spices, chocolate chips and baking powder. Zest orange and measure out 1 tsp to set aside for glaze. Stir in remaining zest into flour mix. Set aside.
- In a measuring cup, combine whipping cream, egg and vanilla.
- Using a cheese grater, grate the frozen butter. Add to flour mixture and gently combine with rest of ingredients, DO NOT smash the butter bits down. It should retain the grated shape.
- Make a well in the middle of the flour mix. Add liquid ingredients into the well and using a spatula, gently stir to combine. The mixture should not be smooth like batter. It should be crumbly.
- Lightly flour counter surface. Empty dough contents onto counter and gently begin pushing it to form a ball. If too sticky, add a little flour to the counter and continue. DO NOT KNEAD or OVERWORK the dough.
- Once most of it is holding together, gently lift dough ball up and lightly flour counter again. Using your hands, pat dough into a round circle about 9" wide.
- Using a sharp knife, cut in half. Then into quarters. Then cut each quarter in half again. There should be a total of 8 pieces. Place four scones on each baking sheet about 1-2 inches apart. Note: Cut each scone in half once more to get 16 smaller scones if needed.
- In a small cup, whisk egg and cream with a fork. Brush tops of scones with egg wash and then sprinkle sugar in the raw on top.
- Bake one sheet at a time at 400 degrees (F) for 20 minutes, rotating halfway through. When done, remove from oven and allow to cool completely before glazing.
- In a small cup, whisk powdered sugar, vanilla and juice (or milk) with a fork until smooth. Drizzle over cooled scones. Enjoy
Cori - xoxo