Holiday Chocolate Orange Scones {with coffee creamer!}

Chocolate Orange Scones

I pulled out my trusty Holiday Recipes Binder over Thanksgiving weekend. I love flipping through it and rediscovering some family favorite recipes. I also love discovering new recipes that I marked but haven’t yet made. I found a recipe for Cranberry orange scones – but did not have any cranberries. I did, however, have chocolate chips. So I got inspired and made a deliciously twisted version using chocolate and orange – Mmmmmm!

Have you ever enjoyed one of the chocolate oranges you can find this time of year? I haven’t had one in ages – and the thought of that rich chocolate with the sweet-tangy orange really got my tastebuds going – and THIS recipe did NOT disappoint! Don’t let the word “scones” fool you – these are more like rich biscuits – so give it a whirl!

Holiday Chocolate Orange Scones {with coffee creamer!}

Recipe Type: Breakfast
Author: Debbie Taylor
Ingredients
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 Tbsp sugar
  • grated rind from 1 orange
  • 1/3 cup cold butter
  • 1/4 cup creamery (sweet cream or ice cream flavored) coffee creamer
  • 1/4 cup fresh squeezed orange juice (prepared is fine)
  • 1 cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Lightly grease cookie sheet.
  2. In medium bowl, blend flour, baking powder, baking soda, salt, and sugar. Stir in the orange rind.
  3. With a pastry blender or fork, mash butter into dry ingredients until crumbly. Measure creamer and juice into measuring cup and pour in at once. Stir mixture until blended. Don’t beat it or you will have tough biscuits.
  4. Now blend in the chocolate chips until nicely incorporated.
  5. Drop by large spoonfuls onto prepared pan (I use a serving spoon for this).
  6. Bake 13-18 minutes, or until golden brown. Allow to cool for a few minutes, but enjoy warm
Notes

I reduced the amount of sugar from the cranberry orange recipe – and prefer the biscuit to not be too sweet. You can, of course, use Splenda instead, but will have to reduce your baking time.