Orange Dark Chocolate Buttermilk Scones.

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Can I be honest with you?

Good.

I posted this entry earlier. And it was funny. I mean, really funny. So funny, that every time I read if after I posted it, I giggled a little bit.

But it’s gone. It somehow got deleted, and is now lost in the infinite abyss.


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Infinite Abyss? Ya know, from ‘Garden State?’ Watch it- it’ll stay in your top five always.
As I was saying, the funny one is gone, but I couldn’t leave you guys without this recipe, cause it’s oh-so-yum.
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Fragrant, chocolate scone dough, begging to be baked.
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Delish, warm scone, begging to be spread with butter and devoured.
Apparently these scones beg a lot . . . maybe they’re needy, or desperate for attention, or . . .Oh, I’m not funny anymore? Fine. Here’s the recipe . . .

Orange and Dark Chocolate Buttermilk Scones
makes four large, six small, or nine mini scones1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons orange zest

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/4 cup plus 2 tablespoons cold buttermilk

1/2 cup dark chocolate chips

Place rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper 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.  I use my fingers to rub the butter and dry ingredients together.    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 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 4 large or 6 small  squares.     Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes.  These are best when serve immediately with butter and jam.
Source: Joy the Baker

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