- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar, plus more for sprinkling
- 2 tsp orange zest
- 2 tbsp orange juice
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter
- 1 large egg yolk
- 1/4 cup cold buttermilk
- 1/2 cup mini chocolate chips
Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silipat and set aside.
In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. 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.
Turn out onto a floured board and knead about 10 times. Roll or pat out into a 1-inch thickness. Cut into 16 small or 8 large squares. Place on prepared baking sheet and bake at 425 degrees F for 8-10 minutes.
From Joy the Baker. Makes 16 small or 8 large scones.