I came across this recipe for chocolate chip scones. I wanted to make them this morning before Brian left for a trip. I took them out of the oven right before we said goodbye. Oh my goodness! What amazingness we enjoyed! Such a simple recipe. One that Brian has already asked I make weekly. Well…I think I can do that! You have to try them! I’m thinking orange cranberry next or blueberry.
I made a couple changes: instead of OJ I used apple juice because we didn’t have any OJ and added a little orange flavoring. I also upped the amount to 8T of juice, as well as 8T of butter instead of 4T.
Chocolate Chip Scones
- 1 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled and cubed
- 1/2 cup miniature semisweet chocolate chips
- 3 tablespoons orange juice
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
- Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
- Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.