March 4, 2017

Heavenly Orange Chocolate chip scones

4 cups flour
1 cup sugar
4 t baking powder
1/2 t baking soda
1/2 t salt
1 cup semi-sweet chocolate chips (optional dried cranberries can be swapped out)
1 T grated orange peel
1 cup (2 sticks) unsalted butter, cut into pieces and softened
1 cup buttermilk
3 larges eggs, 2 are for scones, 1 is for brushing on top
1 t orange extract
1 T milk

2 cups powdered sugar
1/4 cup orange juice
1 T grated orange peel
1 t orange extract

Combine flour, sugar, baking power, baking soda and salt in large bowl.
Add morsels and orange peel, mix well.
Cut in butter until mixture resembles course crumbs
Combine buttermilk, 2 eggs, and orange extract in a bowl
Combine buttermilk mixture into flour. Mix just until sticky dough is formed. Do not over mix.
Drop by 1/4 cupfuls onto lightly greased baking sheet. Place 8 per tray, makes 2 dozen
Combine remaining egg and milk in a bowl, brush mixture over top of dough

Bake 350 for 18-22 minutes. 13 minutes if convection oven.
Cool 10 minutes

Mix icing ingredients together in bowl while baking
Drizzle scones with icing. Serve warm.

Special thank you to Terri Perry

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