Chocolate Chip Orange Scones
Author/Submitted by: Servings: 8 Categories:
Chocolate
/
Desserts
Ingredients:
2.00 All-purpose flour
0.33 Granulated sugar
2.00 Baking powder
0.50 Salt
0.50 Unsalted butter; chilled
2.00 Eggs
0.25 Orange juice
1.00 Vanilla extract
0.50 Orange peel; grated
0.75 Miniature chocolate chips
1.00 Egg white; mixed with
0.50 Water; for glaze, optional
Directions:
Recipe by: American Country Inn and Bed & Breakfast
Preheat oven to 400 degrees; butter a 9-inch circle in the center of a
baking sheet. In a large bowl, stir together the flour, sugar, baking
powder and salt. Cut the butter into 1/2-inch cubes and distribute
them over the flour mixture. With a pastry blender or two knives used
scissors fashion, cut in the butter until the mixture resembles
coarse crumbs.
In a small bowl, stir together the eggs, orange juice, vanilla
extract and orange peel. Add to the flour mixture and stir to
combine. The dough will be sticky. With lightly floured hands, knead
in the chocolate chips until they are evenly distributed. With
lightly floured hands, pat the dough into an 8-inch circle in the
center of the baking sheet. If desired, brush the egg white mixture
over the tops and sides of the dough. With a serrated knife, cut the
dough into 8 wedges. Bake for 20 to 25 minutes, or until a toothpick
inserted into the center comes out clean.
Remove the baking sheet to a wire rack and cool for 10 minutes. With a
spatula, transfer the scones to a wire rack to cool. Recut into
wedges if necessary. Serve warm or cool completely and store in an
air-tight container.
These scones freeze well. Penny Halsey (ATBN65B).
Recipe from: Ye Olde Nantucket House in Chatham, Massachusetts.
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