Monday, March 14, 2016

Orange & Bittersweet Chocolate Scones

I was clearly on a baking kick today.  I stayed pretty close to the original recipe I was referencing on this one.  Recipe adapted from Take A Megabite.

Orange & Bittersweet Chocolate Scones
(makes 8 scones)

Pre-heat oven to 425 degrees.  Line baking sheet with parchment paper and set aside.

In a large bowl, combine
  • 3 Tbsp. granulated sugar
  • zest of 1 orange
... and rub together with fingers to release the oils and fragrant the sugar.

Into this, Sift together
  • 1-1/2 cups all-purpose flour
  • 2-1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
Using pastry blender or fingers, cut in
  • 6 Tbsp butter, cold (each tbsp cut into quarters)
... until all butter pieces are quite small and mixture looks crumbly.

In a smaller bowl, combine and beat lightly with a fork
  • 1 egg yolk
  • 1/4 cup + 2 Tbsp  buttermilk
Add wet ingredients to dry, and stir until a soft dough.

Fold in
  • 1/2 cup ghirardelli bittersweet chocolate morsels, chopped 
Turn onto lightly floured board and knead no more than 15 times, just to combine evenly.
Shape into 1" thick round and pat flat
Use large knife and cut into triangle wedges like cutting a cake or pie.
Place each wedge separately on prepared baking sheet, and bake for 12-15 minutes, or until scones are set to the touch and tops are lightly golden. 


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