Scones have a bad rap with some people. They can carry around a reputation of being hard, dense, and like a mouthful of sawdust. This, my friends, is wrong. Because a scone made the right way is sent from the heavens: light, buttery and melt in your mouth status. But we’re flying past the basics with this recipe and going straight to the flavor. A sweet, citrus tang from the orange, a dark, slight bitterness from the chocolate, and a tartness from the buttermilk combine together and create magic. I make these scones every year for Mother’s Day, and that’s because they’re the best.
Originally from Joy the Baker [makes about six scones]
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1/2 cup dark chocolate chips
1. Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.
3. Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately with butter and jam.