Sunday, November 27, 2011

Orange Dark Chocolate Chip Scones

'Tis the season for...well, scones! We are officially in the throws of the Holidays, so I'm kicking off the scone season with a delicious orange and chocolate chip recipe. These scones are so tasty, it's almost a crime that we get away with calling them "breakfast." Whip up a batch for your family or co-workers and I bet you receive an extra special secret santa gift this year.

Orange Dark Chocolate Chip Scones
makes 12 scones

4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
1 egg
3/4 cup heavy cream
zest of 1 orange
1 cup chopped dark chocolate
2 tablespoons raw sugar

1. Preheat the oven to 375 degrees and line a large baking sheet with parchment paper or a non-stick liner. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk until dry ingredients are incorporated and set aside. 

2. In a small bowl, combine the egg, orange zest and all but about 3 tablespoons of the heavy cream. Set aside. 

3. Add the cubed butter to the dry ingredients and use your hands to combine the mixture until the butter forms into small pea-sized clumps. Making sure not to overwork the dough, slowly pour the cream mixture into the butter and flour mixture and continue to mix until the dough comes together. Toss in the chocolate.

4. Lightly flour a work surface and divide the dough into two separate balls. Flatten the dough balls into disks (about 2 inches high). Cut each disk into 6 wedges and place the wedges on the baking sheet. Do not crowd the scones as they will spread slightly when baking. Brush each wedge with the remaining heavy cream and sprinkle with the raw sugar. Bake for 25-30 minutes or until the tops and edges are golden brown. Serve warm or at room temperature. 

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