Recipe By : Ye Olde Nantucket House in Chatham, MA
Serving Size : 8 Preparation Time :0:00
Categories : Scones Chocolate
Amount Measure Ingredient -- Preparation Method
------- ------------ --------------------------------
2 c All-purpose flour
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Unsalted butter -- chilled
2 lg Eggs
1/4 c Orange juice
1 ts Vanilla extract
1/2 ts Orange zest -- grated
3/4 c Miniature chocolate chips
1 lg Egg white -- mixed with:
1/2 Water; for glaze (optional)
Preheat oven to 400 F; butter a 9" circle in the center of a baking
sheet. In a large bowl, stir together the flour, sugar, baking
powder, and salt.
Cut the butter into 1/2" cubes and distribute them over the flour
mixture.
With a pastry blender or two knives used scissors fashion, cut in the
butter until the mixture resembles coarse crumbs. In a small bowl,
stir together the eggs, orange juice, vanilla extract, and orange
zest. Add to the flour mixture and stir to combine. The dough will be
sticky. With lightly floured hands, knead in the chocolate chips
until they are evenly distributed. With lightly floured hands, pat
the dough into an 8" circle in the center of the baking sheet. If
desired, brush the egg white mixture over the tops and sides of the
dough. With a serrated knife, cut the dough into 8 wedges. Bake for
20 to 25 minutes, or until a toothpick inserted into the center comes
out clean. Remove the baking sheet to a wire rack and cool for
10 minutes. With a spatula, transfer the scones to a wire rack to
cool. Recut into wedges if necessary. Serve warm or cool completely
and store in an air-tight container. These scones freeze well.
