White Chocolate Orange Pecan Scones with Orange Glaze
White chocolate orange pecan scones with orange glaze are a true breakfast treat.
Servings: 16 scones
Ingredients
- 3 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons grated orange zest
- 12 tablespoons chilled butter cut into 1/2-inch cubes
- 2/3 cup white chocolate chips
- 1/3 cup pecan bits
- 1 tablespoons Nielsen-Massey organic pure orange extract
- 1 cup half and half plus 1/4 cup for brushing tops of scones
For orange glaze
- 3/4 cup confectioners' sugar
- 1 teaspoons Nielsen-Massey organic pure orange extract
- 2 - 3 tablespoons milk
Instructions
- Preheat oven to 400 degrees F. Line 2 baking sheets with Silpat mats or parchment paper.
- Combine flour, sugar, baking powder, salt, and baking soda in a medium bowl. Stir with a whisk. Mix in orange zest.
- Add in butter cubes and cut in with a pastry blender or two forks. Add in pecan bits and white chocolate chips.
- Measure out 1 cup of half and half and add Nielsen-Massey organic pure orange extract. Add to flour mixture, mixing with a fork until moist and clumps form. Turn dough out onto a lightly floured board and knead until dough holds together. Form into a ball.
- Cut dough in half and pat each half into 1-inch thick rounds. Cut each round into 4 wedges, then cut each wedge in half so you have 8 wedges from each one.
- Place on prepared baking sheets about 2 inches apart.
- Brush tops of scones with remaining half and half.
- Bake at 400 degrees F. until tops of scones are golden brown, about 12 - 15 minutes. Remove from oven and let set on baking sheet 5 minutes before removing to a cooling rack to cool completely.
- To make the orange glaze: Combine glaze ingredients in a small bowl and mix until smooth and desired consistency is reached. Drizzle over cooled scones.
