I might have been trying to write this post for a month now. It’s not that I don’t want to write the post, it’s just that it’s February and I really don’t want to do anything. All I’ve want to do lately is to stay inside and catch up on Dexter. It’s become my new obsession and I can’t get enough. I just finished season 3 and I’m so excited to watch season 4. I’ve been told by many fans it’s the best season.
Before my obession with Dexter began I really wanted to make some scones. This was back in January, super bowl weekend to be exact. I love scones because they are not too sweet and are a perfect compliment to a cup of coffee or tea. I had a hard time picking between this recipe and a chocolate hazelnut recipe. For some reason I was gravitating more toward the orange and dark chocolate. I’m glad I did because they turned out pretty great.
Recipe adapted from Joy the Baker
Prep time: 30 minutes
Cook time: 15 minutes
Level: Intermediate
Yield: four large or six small scones
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1/2 cup dark chocolate chips
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately with butter and jam.
These look so good! I realized in reading your post I’ve not tried to make gluten free scones from scratch. Must try. I love eating these for breakfast….with a little clotted cream and lemon curd. Yum! Hope you are well! We’ll be swappin’ again before you know it! Have a great weekend Nay.
Let me know how they turn out. Anything with cream and curd is sure to be heavenly.