It all started with the cinnamon chip scones. 

Next thing I knew, there were cranberry oat scones. 

It was all over when Holly requested I make over her favorite Starbucks petite vanilla scones, and dubbed me “the scone master” after I sent her the final product to sample.   

Since February, I’ve been sitting high and mighty on my scone throne.  Summer came, and it was too hot to bake.  The weather cooled, and I got off my high horse and out of my oven came not one, but two scone recipes.  I recently shared my strawberries and cream scones over on Beantown Baker. 

On the same night that I baked the strawberries and cream scones, I also baked orange and white chocolate chip scones. 

Then I burnt my entire mouth.

Right before I declared them “one of the best things to ever come out of my oven.”

Orange & White Chocolate Chip Scones

Yields about 14 large scones

Slightly adapted from Ina Garten

Print this recipe!

Ingredients

• 4 C, plus 1/4 C flour
• 1/4 C sugar, plus additional for sprinkling
• 2 tbsp baking powder
• 2 tsp kosher salt
• 2 tbsp grated orange zest
• 3/4 pound cold unsalted butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 2 C white chocolate chips
• 1 egg, beaten, combined with 2 tbsp water, for egg wash
• Glaze (Combine following ingredients.)
  • 1/2 C confectioners’ sugar, plus 2 tablespoons
  • 4 TSP freshly squeezed orange juice

Directions

1. Preheat the oven to 400 degrees F.
2. In a bowl, combine 4 cups of flour, 1/4 cup sugar, baking powder, salt and zest. Cut in the cold butter until the butter is the size of peas. In another bowl, combine the eggs and heavy cream and, and, slowly mix with the flour and butter mixture until just combined. Combine the chocolate chips with 1/4 C of flour, and add to the dough and mix until just incorporated.
3. Knead dough into a ball on a floured surface. Flour your hands as well as a rolling pin and roll the dough 3/4-inch thick.
4. Cut dough into triangles and place on a prepared baking sheet, or scone pan.
5. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 25 minutes. The outside should be lightly browned and the inside should be fully baked.
6. After the scones have cooled slightly, drizzle with glaze.

OH. EM. GEE.

This will be the only base for a scone recipe I use from here on out.  Ina never disappoints!  Best served warm, these buttery, flaky scones are total comfort food.  Bursting with citrus flavor and pops of vanilla from the white chocolate, it’s no coincidence that I consider these to be the tastiest scones yet!  (Creamsicle cookies, anyone?)  Eat these for breakfast, a snack or dessert.  Forget the bad rap that scones get!  No matter what time you eat these, these perfectly moist, zesty, and creamy combination is tough to beat. 

I forced one upon Lloyd (burning my fingers in addition to my mouth) who gladly bit into the heavenly pastry.  He concurred.  We proceeded to stuff our faces with these scones, circa 10PM.  Nothing like a sugary, carby treat right before bed. 

But they did do a good good of ensuring sweet dreams.

Not for nothing, but I don’t see myself coming down from this throne any time soon.