Hi. I have a new obsession. They’re called scones.
It took me a while to love scones because scones are done badly way, way too often. They’ll be dry, crumbly, not sweet enough or too sweet that they’re not really a scone anymore.
A delicious scone has a hearty texture of a biscuit, that’s still flaky and tender. It’s less sweet than many breakfast goodies, but you want it to have a good flavor.
These scones caught my eye, even though the orange chocolate combination isn’t one I’ve tried before. There’s something that seemed warm and hearty about them. And oh, oh I was so right. These babies are delicious. Please make them the first chance you get. I doubled the original recipe below (so you’ll be making 8 instead of 4 like the pictures) because scones are WONDERFUL leftover. Wrap them individually in saran wrap and then eat them for breakfast… or an afternoon snack… or an evening treat:) You can pop them in the microwave for a few seconds to warm up before eating if you’d like.
Orange & Dark Chocolate Buttermilk Scones
from Joy the Baker
Makes 8 scones
30-45 minute prep time
20 minute baking time
- 3 c. all-purpose flour
- 1/4 c. granulated sugar
- 1 Tablespoon + 1 teaspoon orange zest (about 3-4 oranges worth)
- 1 Tablespoon + 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 Tablespoons (1 1/2 sticks) cold unsalted butter
- 2 large egg yolks
- 3/4 cup cold buttermilk (or 3/4 c. milk + 3/4 Tablespoon vinegar)
- 1 cup dark chocolate chips
- Preheat oven to 425 degrees F. Place oven rack in upper third of oven. Line a baking sheet with a silpat mat or parchment paper and set aside.
- Zest your oranges.
- In a mixing bowl, sift together dry ingredients in a large bowl – flour, sugar, baking powder, baking soda, salt. Add in orange zest.
- Cut in butter with a pastry cutter, forks or your fingers until it looks like coarse meal with no huge pieces of butter remaining.
- In a large liquid measuring cup or small bowl, combine egg yolks and buttermilk. Whisk lightly (you can use a fork if you’d like!)
- Add liquid to flour mixture all at once. Stir to make a soft dough. If you have flour on the bottom you can’t incorporate, add in additional buttermilk 1 T. at a time. Gently fold in chocolate chips.
- Turn onto a very lightly floured board. You may need to use your hands to finish the mixing the dough together. Lightly knead dough about 15 times.
- Roll or pat out into 1 inch or more thickness. You can roll it out to a circle and cut it like a pizza or roll it into a rectangle and cut triangles (see above.) Use a floured pizza cutter to cut scones out and put on parchment lined baking sheet.
- Bake on 425 for about 12-18 minutes depending on thickness.
- Cool slightly then serve.
- After completely cooled, wrap individually in plastic wrap to store for a few days. It makes a DELICIOUS breakfast!!