Chocolate chip–orange scones
3 Tbsp, cut into pieces
4 oz, (1/2 cup)
¾ cup(s), lowfat 1%
1 large egg(s)
1 Tbsp, (about 1 orange)
Powdered sugar (confectioner's)
Fresh orange juice
- Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles fine crumbs with some small pieces of butter remaining. Stir in the chocolate chips. Whisk together the buttermilk, egg, and orange zest in a small bowl. Add to the flour mixture and stir just until a dough forms.
- Gather the dough into a ball and place on a lightly floured surface. Lightly knead 2 times. With a floured rolling pin, roll the dough to 3⁄4-inch thickness. With a 1 1⁄2-inch round cookie cutter, cut out rounds, dipping the cutter into flour between cuts to prevent sticking. Place the scones on the baking sheet about 1 inch apart. Gently gather the scraps; reroll and cut out more scones, making a total of 24 scones. Bake until golden brown, 10 – 12 minutes. Let cool on the baking sheet on a rack until warm, about 10 minutes.
- Stir together the confectioners’ sugar and orange juice in a small bowl until smooth. Place a sheet of wax paper under a rack. Dip the tops of the scones in the glaze; place, glaze side up, on the rack. Let stand until the glaze sets, about 1 hour. Yields 1 scone per serving.