What could be a better afternoon treat than an orange chocolate chip scone? If you aren’t a fan of orange and chocolate, feel free to substitute a 1/2 tsp of vanilla extract for the orange zest.
These are old fashioned buttermilk scones that don’t require a mixer or rolling pin. It comes together much like muffin batter but is thicker like cookie dough. Just scoop the dough into nine rounds and plop right on a cooking sheet. Easy peasy!
Sprinkle with raw sugar and you’re off to the races! I may or may not have three of these today. Three! I hope you’ll still love me knowing that. This is a judgement free website though, isn’t it? Let’s hope so!
Orange Chocolate Chip Scones
(Makes 9 scones.)
3 cups flour
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
zest of 1/2 an orange
1 cup semi-sweet chocolate chips
1/2 cup butter, at room temperature
3/4 cup buttermilk
1 large egg
Raw sugar for sprinkling
- Preheat oven to 400 degrees. Lightly grease two cookie sheets.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, orange zest, and chocolate chips.
- Incorporate the butter into the dry ingredients using a pastry blender or spatula. Mix until well-combined. (Some lumps are okay.)
- Whisk together the buttermilk and egg. Add the wet ingredients to the dry ingredients, stirring gently until just combined. (Don’t beat the mixture or your scones will be tough.)
- Using a 1/4-cup measuring cup, scoop dough onto two lightly greased or parchment-lined cookie sheet. (The rounds should look similar to large cookies about to go in the oven.) Sprinkle scone dough with raw sugar.
- Bake for 15 to 18 minutes or until they’re golden brown. Serve warm with butter and jam.
I baked these on Good Day Fox 4 to celebrate the Royal Wedding. Watch me make them:
VIDEO COMING SOON