Tuesday, June 30, 2009

Chocolate and Orange Scones

Chocolate and Orange Scones
Adapted from Molly Wizenberg’s recipe

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
4 tbsp cold butter, cut into 1/2 inch cubes

3 tbsp sugar
zest from one medium orange
1 cup semi- sweet chocolate chips
1/2 cup bittersweet chocolate chips
1/2 cup half and half, plus more for glazing
1 large egg

Preheat oven to 425 degrees

In a large bowl, mix flour, baking powder and salt. Using your hands, rub the butter into the flour mixture until it looks like course meal. There should be no lumps of butter bigger than the size of a pea. Add the sugar, orange zest and chocolate chips. Mix to incorporate and coat the chips with flour.
Pour the half- and-half- into a small bowl. Add the egg and whisk together to incorporate the two. Pout the egg mixture into the dry ingredients and stir gently to combine.
Using your hands, squeeze and press the dough into a rough mass. Move the dough onto a board or tabletop and knead it gently until it just comes together. Don’t over work the dough. Shape it into a large circle about 3 inches thick. Cut the circle into eight wedges.
Place the wedges on a baking sheet lined with parchment paper. Lightly brush the dough with a few tablespoons of half-and half. Bake for 10-14 minutes or until pale golden.
Yield: 8 medium scones.

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