Petite Orange and White Chocolate Scones

Petite Orange and White Chocolate Scones

This recipe comes directly from my “kitchen equipment” unit in level 1 cooking. We were learning about the pastry blender, as well as the term “cutting in”. I’ve said this before but if you beef up your knowledge of kitchen terms and recipe reading, you’ll blow the door to cooking wide open. 

Katie my love – this is the recipe I’ve been promising you for um, years. Better late than never? I brought these to my Bible study and a friend asked me to “teach her how to make these” – I explained that if she learns how to “cut in”, this recipe is a cinch as is every recipe for scones, biscuits, or pie crust. Cutting in is defined as “blending fat into dry ingredients, usually flour”. I have a pastry blender but usually use my fingers (works just as well as long as you work quickly, thus avoiding butter melting from your warm hands). Just pinch the butter chunks between your pointer finger and thumbs, over and over, until you can’t find any more chunks. That’s it!

These have a delicious, delicately sweet flavor and since they’re mini, they’re ideal for a buffet brunch or as part of a bigger meal. They’d be nice for a holiday breakfast, served with fruit and Greek yogurt – I hate to overdo things at breakfast when I know I’ll be eating a big meal later in the day. Also – they take about ten minutes to make so you won’t be slaving in the kitchen when you want to be chillin with the fam.

Petite Orange and White Chocolate Scones

Makes 16 mini scones

2 c. all purpose flour

3 tbsp. sugar

2 tsp. baking powder

1/4 tsp. kosher salt

6 tbsp. cold unsalted butter

zest of 1 orange

1 egg, lightly beaten

1/2 c. half and half

2/3 c. white chocolate chips


Juice of 1 orange

About 1 c. powdered sugar

1. Preheat oven to 400 degrees. Whisk flour, sugar, baking powder and salt in a large mixing bowl.

2. Dice butter and add to flour mixture. Cut in, using fingertips or pastry blender, until no large chunks remain.


3. Add zest, egg, and half and half and stir until mostly combined. Add chips and stir briefly to combine.



4. Lightly flour a countertop and remove dough from bowl onto counter, using your hands to gently bring it together to a ball. Cut the dough in half.

5. Pat each ball into a round, about 6 inches in diameter and 1 to 1 1/2 inches tall. Slice each disc into 8 triangles (like you’re slicing a pie) – use a sharp, lightly floured knife to avoid sticking.

6. Place triangles onto a silpat or parchment lined baking sheet. Space at least two inches apart.


7. Bake in the center of the oven for 12 – 15 minute or until edges are light golden brown. Remove to wire rack to cool.


8. While scones cool, place orange juice in a small bowl. Add about half of the powdered sugar and whisk. Continue adding sugar and whisking until glaze is a spoonable consistency.

9. Spoon glaze onto scones and let set, about 10 minutes, before serving. Scones are best served within several hours of making – if holding, keep lightly covered with foil at room temperature.



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