Orange Chocolate Chip Scones -

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.