A couple of weeks ago, I went home to visit my family in Northern Kentucky. My parents celebrated their 50th wedding anniversary, my youngest sister turned 40 and a couple of nieces and nephews had birthdays. September is a busy month for my family. I was home for 10 days and baked two cakes, an apple streusel pie, soft frosted sugar cookies and these scones.
In addition to turning 40, my sister moved into a new place. Fortunately, we have a lot of young people in our family who aren’t feeling the aches and pains of age yet, so they helped her moved. I stayed behind and baked breakfast for everyone. It’s important to know your role…and avoid heavy lifting whenever possible. 🙂
Milk Chocolate Chip & Orange Scones
2 cups (265 g) unbleached all-purpose flour
⅓ cup (75 g) sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon baking soda
zest of 1 orange
½ cup (113 g) COLD unsalted butter
1 large egg
½ cup (115 g) sour cream
½ cup (90 g) milk chocolate chips
1 cup (115 g) powdered sugar
Juice of ½ orange
Preheat oven to 375°. Line baking sheet with parchment paper or cooking spray.
Whisk flour, sugar, baking powder, salt, baking soda and orange zest in a large bowl. Cut COLD butter into small pieces and work into flour mixture with a pastry blender. If you don’t have a pastry blender, you can do this with two butter knives. You want chunks of butter to still be visible after blending, so don’t overdo it.
Mix egg and sour cream in a small bowl. (If you don’t have sour cream, you can also use ½ cup buttermilk or Greek yogurt.) Add to flour mixture and stir a little with a large spoon. Add chocolate chips and combine well with hands. If dough is dry, add a tablespoon of milk until it comes together. Lightly flour a wooden board or pastry cloth and form dough into a circle, about 8” in diameter and ¾” thick. Cut into 8 wedges and place on baking sheet.
In these photos, there is a double batch. Love those little flecks of orange zest. I just noticed I didn’t cut all of my wedges before snapping that picture!
Brush scones with egg wash and sprinkle with a little sugar. (Egg wash is made by mixing an egg with a teaspoon or so of water.) Bake for 15-17 mins.
To make glaze, in a small bowl combine powdered sugar and OJ. When scones have cooled a little, drizzle glaze on top. Enjoy!