Monday, January 31, 2011

Orange and Chocolate Buttermilk Scones

Barely sweet, slightly crusty outside, soft and flaky on the inside, and perfect with tea or coffee.

1 1/2 cups all-purpose flour
4 tablespoons sugar (I used sugar in the raw)
2 teaspoons orange zest = zest of 1 large orange
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
2 tbsp freshly squeezed orange juice
1/2 cup dark chocolate chips (I used Ghirardelli semi sweet)

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.  Pat out into a 1-inch circle.  Cut into 8 triangles. Place on prepared baking sheet and bake at 425 degrees for 12-14 minutes.

*Best when reheated in the microwave for 20 seconds in order for the chocolate to melt.

Source: adapted from JoytheBaker
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