flaky chocolate-orange scones

When offered an array of breakfast pastries, scones are usually my last choice. I've always found them rather dry and chalky. Yesterday, I received an newsletter with a scone recipe from Williams-Sonoma's Tasting Table. I decided to make some adjustments and give it a try. After tasting these sweet, butter-laden scones I've officially been converted. Rather than a parched crumble, these scones are fluffy, flaky and the flavor is both rich and delicate. If chocolate and orange aren't a favorite of yours, try any seasonal mix-in such as dried fruit, nuts or some maple syrup and cinnamon chips.

I highly recommend pairing these with a fresh and bold cup of coffee. This recipe makes 8 large scones, but you can easily adapt it for smaller scones. Just make sure you adjust the baking time.

Ingredients:

3 C all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1/2 C brown sugar

1/2 tsp salt

1 stick plus 4 T unsalted butter, softened

1 cup buttermilk

1/4 C heavy whipping cream, plus extra for brushing

Finely grated zest of 1 small orange

3/4 C dark chocolate chips or chopped chocolate

Granulated sugar for dusting

Preheat the oven to 350°.

In a large bowl, sift together the flour, baking soda, baking powder and cinnamon. I despise cleaning sifters, so I usually use a mesh strainer instead. Stir in the sugar and salt. Using a pastry cutter or your fingers, work in the butter until there are no pieces larger than a small pea. Combine 1/4 cup of the heavy cream and the buttermilk. Slowly pour the liquid into the bowl, using a rubber spatula to gently fold the mixture together just until there are no more dry spots.

Lightly flour your working service. Place the dough on your surface and use your fingers to gently mix in the chocolate and orange zest.

Form the dough into a 2 inch thick disk. Using a knife or a pastry cutter, cut the dough into 8 triangles of equal size. Using a pastry brush, lightly coat each scone with the remaining heavy cream. Sprinkle each scone  with a bit of sugar.

Bake the scones until they are golden and crisp, about 22-25 minutes. Allow to cool for 2 minutes. Transfer to a wire rack and allow to cool until room temperature. Enjoy!