No holds barred on the ingredients in this decadent treat! Inspired by a favorite combination of flavors and real English scones at tea, this recipe is an original creation.
Orange Cream Scones with Dark Chocolate Chips
2 cups unbleached flour
1 cup whole wheat pastry flour
1 T baking powder
3/4 tsp baking soda
1 tsp salt
1/2 cup organic sugar
Zest of one large orange, grated
1 stick organic butter
Juice from orange
1 large egg
1 cup cream, light or heavy
3/4 cup dark chocolate chips
Preheat oven to 450 degrees F. Place all dry ingredients and zest in bowl of food processor, add cold, chunked butter, and pulse just long enough to bring mixture to consistency of cornmeal. Place mixture in large mixing bowl and mix in chocolate chips. Add enough orange juice to cream to make 1 1/4 cups, adding more cream if you're light on the amount of juice. Add egg and whisk all together, then add liquids to the dry mixture and mix with a fork just long enough to almost completely combine. Amount of liquid may need to be adjusted slightly according to weather or humidity. Turn out onto lightly floured surface and gently knead mixture 5 to 6 turns, just enough to bring together into a ball and finish incorporating dry mixture if needed. At this point, you can either pat the dough out into about a 8-9 inch circle and cut into wedges, or roll out 1 inch thick and, using a circular cutter, cut into as many circles as the dough will yield. It will make about 24- 2 inch round scones, or 6-8 wedges. Place on parchment lined or insulated cookie sheet.
Place in oven and bake for 12-15 minutes, depending on your oven and size of scones, until golden brown on top. Serve or freeze within a day of baking.
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