3 c All-purpose flour
1/4 c Granulated sugar
4 ts Baking powder
1/4 ts Salt
1/2 c Butter
3 lg Eggs
1/2 c Milk
3/4 c Mini chocolate chips;
- divided
1 tb Orange peel; grated
1/4 c White chocolate chips
Preheat oven to 450°F. Grease a large cookie sheet. Stir the flour,
sugar, baking powder, and salt in a large bowl to mix well. Use a
pastry blender or two knives to cut in the butter until coarse crumbs
form. Beat the eggs and milk in a small bowl with a wire whisk or a
fork; when thoroughly blended, stir, along with 1/2 cup of the mini
chocolate chips and the orange peel into the flour mixture just until
blended. Shape the dough with lightly floured hands into an 8"
round on the prepared cookie sheet; dust with flour. Score the top
of the dough into 8 wedges with a sharp knife. Bake for 20 to
25 minutes until golden. Cool completely on a wire rack.
Meanwhile, stir the remaining 1/4 cup of mini chocolate chips and
the white chocolate chips in separate small, heavy saucepans over
very low heat until melted and smooth. Drizzle each chocolate from
the tip of of spoon in random lines over the top of the scones. Let
stand for 15 minutes to set the chocolate. Cut the scones into
wedges along the score lines.
