Orange Chocolate Chip Scones

This recipe is based on a recipe I slightly altered. It called for poppy seeds instead of the chocolate chips. I had already began making the recipe when I discovered my stash of poppy seeds had gone bad. So in an attempt to continue making the original recipe I subbed in mini-chocolate chips. I also used regular milk instead of cream and added baking powder to the list of ingredients. This recipe came out pretty darn good. It was even better the next morning.

• Ready In: 33 mins
• Serves: 6
• Yields: 22 rounds

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1⁄2 cup granulated sugar
• 1⁄3 cup  mini chocolate chip
• 1  teaspoon cream of tartar
• 1⁄4 teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon  freshly grated  orange rind
• 1⁄2 cup unsalted butter, chilled and cut into pieces
• 1⁄3 cup milk
• 1  large egg
• 1⁄4 cup  orange juice
• 1⁄2 teaspoon vanilla
•  coarse sugar, for sprinkling the tops

Directions

1. Preheat oven to 375°F.
2. Combine the first eight ingredients and using a pastry cutter or fork make a coarse meal.
3. In a separate bowl combine the milk, egg, orange juice and vanilla extract until smooth.
4. Add the liquid ingredients to the dry ingredients with a rubber spatula or wooden spoon just until blended. Turn the dough into a floured surface and knead slightly five or six times.
5. Roll the dough out to 3/4 inch thick and cut into rounds with a floured 2 inch biscuit cutter. Sprinkle tops with coarse sugar before baking.
6. Bake 15-18 minutes or until golden brown.