I tried so hard to take the easy way out of this month’s Secret Recipe Club. It’s not that I didn’t want to try a new recipe. It’s not that there weren’t plenty of options to pick from. It’s just that I wanted to be lazy.
It must be the constant snow that is never, ever going to end. Or the fact that we’ve been trying to sell our house for 3 years now. Or the fact that we have so badly outgrown this house that it feels like we need to be stacked on top of each other just to all fit in here at the same time.
Or maybe the lack of sun has given me a bad attitude.
Whatever the reason, my main goal was to find the easiest recipe that Cinnamon Frued had to offer. I had settled on Balsamic Black Bean Salsa, which had me intrigued with it’s unique flavor combinations. I’d make it, snap a few photos and be done.
Yet, there was this other recipe that kept calling out to me. A basic Cream Scone recipe that just begged to morphed into something with chocolate. Because baking and chocolate go hand-in-hand, obviously. And for some unexplainable reason, these scones also seemed to be screaming out for a hint of orange.
And then, because I’ve been completely unmotivated to much of anything in the kitchen, I waited until Saturday afternoon to make them. I guess I needed the pressure of a deadline to get me going.
By the time Sunday afternoon rolled around, two lone scones remained, the rest devoured by the hungry bellies in this house. And those two scones will have disappeared by Monday morning, I promise you.
Hmmmm, Easter is just around the corner, I would not be surprised if these moist, sweet scones make an appearance on our brunch table.
Chocolate Chip Orange Scones with Orange Glaze: basic cream scones combined with a hint of orange and a touch of chocolate.
- 2 cups all purpose or bread flour
- 1/4 cup granulated sugar
- Zest of two medium oranges, about 2 tablespoons (or 2 teaspoons dehydrated orange peel + 6 teaspoons water)
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons cold butter, cut into pieces
- 2/3 cup chocolate chips
- 1 cup whole milk
- 1 cup confectioners’ sugar
- 2 tablespoons orange juice
- Preheat oven to 400°F. Place a baking stone on the center rack while the oven preheats. (Or line a baking sheet with parchment paper and set aside.)
- In a small bowl stir together the sugar and orange zest.
- In a large bowl whisk together the flour, salt, and baking powder. Whisk in the sugar combination.
- Using your hands, add the cold butter to the flour mixture until it resembles coarse crumbs.
- Stir in the chocolate chips and milk until a soft dough forms.
- Transfer to a lightly floured surface and knead a few times. The mixture will be very sticky.
- Place dough on the preheated baking stone (or prepared baking sheet) and flatted into a 9-inch circle. Cut into 8 triangles.
- Bake for 18-20 minutes. Cool completely before glazing.
- In a small bowl stir together the sugar and orange juice. Add more juice if needed. Drizzle over the cooled scones.
Inspired by Cinnamon Freud