Orange & White Chocolate Chip Scones

Yields about 14 large scones

Slightly adapted from Ina Garten


  • 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


  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.