Monday, August 5, 2013

Chocolate Chip Scones

I make scones mostly because we don't eat dinner until 8 or so most nights, and I need a little something something around five to keep me sane. I've often preferred eating a little bit later at night, but once Downton Abby came along and stole my heart, I was convinced that having afternoon tea is perfectly normal for everyone, even if we don't have Mr. Mosley to serve it.

These are rich and wonderful. Initially the orange juice in these seems like the random thing I typed while sleep walking and forgot to delete. However, the flavor mostly bakes out leaving behind and interesting sweetness that adds a special lightness to the recipe as a whole. They are softer than most scones I've previous tried, but they are fragrant, delicious, and perfect with spiced tea, hot chocolate, or vanilla steamed milk.


1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt

6 tablespoons cold butter, cubed
1/8 cup orange juice
1/8 cup cream (heavy or light will do. Use Half and Half only if you're in a pinch)

1/2 cup chocolate chips


Preheat oven to 400ยบ degrees.

In a food processor, pulse dry flour, sugar, baking powered, and salt together. Add butter and pulse until mixture is like fine crumbs. If you squeeze it in your hand at this point, it should stick together, but if you poke your fistful of dough it should crumble.

Add orange juice, pulse just until incorporated. Add cream, and pulse again just until incorporated. Error on the side of under-mixing it in the food processor. If needed, turn onto a clean surface to finish mixing. Mix in chocolate chips by hand.

Divide dough and shape into two rounds about 3/4 inch thick. Cut each round into 4-6 sections.

Place sections onto a greased cookie sheet and bake for 12-15 mins, watching carefully. Allow to cool in order to burn your hands and mouth while scarfing down these dainty treats.

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