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Tangerine Chip Tea Scones

 Tangerine Chip Tea Scones
A holiday tradition for my family is Christmas Eve tea. I devised a recipe featuring my son's favorite flavors of chocolate and orange to create a scone perfect for dipping. He loves them!—Joyce Manier, Beech Grove, Indiana
8 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • DOUGH:
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup plus 1/2 teaspoon sugar, divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground coriander
  • 5 tablespoons cold butter
  • 1 cup (8 ounces) sour cream
  • 1 egg, separated
  • 1/2 cup miniature semisweet chocolate chips
  • 2 teaspoons grated tangerine peel (about 2 tangerines)
  • 1/2 teaspoon water

Directions

  • In a small bowl, combine the cream cheese, sour cream, confectioners'
  • sugar and vanilla. Cover and refrigerate until serving.
  • In a large bowl, combine the flour, 1/4 cup sugar, baking powder,
  • salt, baking soda and coriander. Cut in butter until mixture
  • resembles coarse crumbs. Add sour cream and egg yolk just until
  • moistened. Stir in chocolate chips and tangerine peel.

2 of 2

Tangerine Chip Tea Scones (continued)

Directions (continued)

  • Turn onto a floured surface; knead 10 times. Pat into a 9-1/2-in.
  • circle. Cut into eight wedges; separate wedges and place on an
  • ungreased baking sheet. Beat egg white and water; brush over dough.
  • Sprinkle with remaining sugar.
  • Bake at 400° for 15-20 minutes or until golden brown. Serve with
  • cream cheese spread. Yield: 8 servings.
Nutritional Facts: 1 scone with about 2 tablespoons cream cheese spread equals 461 calories, 29 g fat (18 g saturated fat), 106 mg cholesterol, 560 mg sodium, 42 g carbohydrate, 2 g fiber, 8 g protein.