Double Chocolate-Orange Scones

Ingredients:

SCONES
•	2 cups Pillsbury BEST® All Purpose Flour
•	1/2 cup granulated sugar
•	1/3 cup Hershey’s® baking cocoa
•	2 teaspoons baking powder
•	1/2 teaspoon salt
•	1/3 cup cold LAND O LAKES® Butter, cut into 1/2-inch pieces
•	3/4 cup whipping cream
•	1/4 cup Smucker's® Sweet Orange Marmalade
•	1 teaspoon vanilla
•	1 cup Hershey’s® mini chips semi-sweet chocolate
•	1 tablespoon raw sugar (turbinado sugar), if desired
•	2 ounces Hershey’s® semi-sweet baking chocolate or 1/3 cup Hershey’s® mini chips semi-sweet chocolate
•
ORANGE BUTTER
•	1/2 cup LAND O LAKES® Butter, softened
•	1/4 cup powdered sugar
•	2 tablespoons Smucker's® Sweet Orange Marmalade

Directions:

1	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.
2	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.
3	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.
4	In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
5	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.
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