Chocolate Chip Scone recipe from "Farmhouse Inn", couple secrets revealed.
Ingredients: 2 ¼ c. flour (Gold Medal or Pillsbury) 1/3 c. sugar 1 T. baking powder 6 oz ice cold unsalted butter, cut into teeny tiny cubes ¾ c h/cream 1 c mini choc/chips 3 sweet oranges, zested Orange Glaze: 1/2 c conf sugar 1 1/2 Tbl fresh squeezed orange juice Secret: 1 orange, zested w/ tsp Grand Marnier
Instructions: Whisk flour, sugar and baking powder together to incorporate. Toss the tiny cubes of butter with the flour mixture (the smaller the pieces of butter, the better). If you have time, refrigerate overnight. In a food processor or with a pastry blender (even two forks will work!), combine the butter/flour mixture until it resembles a fine meal. Add the cream and combine until the dough is very crumbly.
Mix in chocolate chips and orange zest. BE GENTLE! … and do not over mix, or the scones will be hard as rocks. Turn the dough onto parchment paper or a lightly floured surface. Gently form into two round disks, 1 ½” thick. Cut each disk into 6 wedges. Bake 400 deg on parchment lined baking sheet 12-16 minutes til golden brown on the bottom. Remove from the oven and let cool 10 minutes before drizzling with the orange glaze.
For the glaze, whisk the fresh squeezed orange juice from the zested oranges into the powdered sugar. Add more juice to thin or more sugar to thicken if necessary. [Optional: Zest an additional orange and place in a small bowl with 1 teaspoon Grand Marnier. Stir the marinated orange zest into the glaze.] Use a small whisk or spoon to drizzle the glaze over the cooled scones.
Tips: Cut ice cold butter into teeny, tiny pieces and toss it with the flour, sugar, baking powder mixture and refrigerate overnight. She says that the butter is easier and faster to incorporate, especially if you are making scones first thing in the morning.]
when making scones, “a lower-protein all-purpose flour, such as Gold Medal or Pillsbury, is better than a higher protein flour, such as King Arthur.” Used Gold Medal
Try these w/ Cara Cara navel oranges, a sweet pink orange originally discovered in Venezuela in 1965, which are usually available in markets from late November through April and the sweet rind is great in most everything. Trader Joe’s may carry Cara Cara oranges when in season.