Ingredients
2
cups Pillsbury BEST® All Purpose Flour
1/2
cup granulated sugar
1/3
cup baking cocoa
2
teaspoons baking powder
1/2
teaspoon salt
1/3
cup cold butter, cut into 1/2-inch pieces
3/4
cup whipping cream
1/4
cup sweet orange marmalade
1
teaspoon pure vanilla extract
1
cup mini chips semi-sweet chocolate
1
tablespoon raw sugar (turbinado sugar), if desired
2
oz semi-sweet baking chocolate or 1/3 cup mini chips semi-sweet chocolate
1/2
cup butter, softened
1/4
cup powdered sugar
2
tablespoons sweet orange marmalade
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
In 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.
On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.
