Orange Chocolate Chip Buttermilk Scones

I wasn't sure how the first batch of scones would turn out. As I was preheating the oven I smelled some smoke so I turned the oven off  to clean it. Then I forgot to turn it back on. I put the scones in for 15 minutes and then wondered why the butter was melting but they weren't brown yet. So I took them out after realizing my mistake, preheated the oven and then baked them. They turned out slightly chewy and dense but still tasty. The second batch of scones, I placed the scone dough on a baking sheet and refrigerated it overnight. Then I baked them so August could serve them fresh and warm to his coworkers. The second batch turned out flaky on the outside and soft on the inside. The texture was better than the first batch. The chocolate chips were a bit sweet for my taste. Next time I will make these using dark chocolate chunks and maybe adding some orange extract or oil to the batter to boost the flavor.

Orange Chocolate Chip Buttermilk Scones

Inspired by Joy the Baker

Makes 12 mini scones

1 1/2 cups all purpose flour

2 Tbsp. granulated sugar

zest of 1 orange

1/8 tsp. orange oil or extract (optional)

2 1/4 tsp. baking powder

1/4 tsp. salt

6 Tbsp. cold unsalted butter (85 g)

1 large egg yolk

1/4 cup plus 2 Tbsp. cold buttermilk (plus extra if the dough is too dry)

1/2 cup dark chocolate chunks (or semisweet or dark chips)

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Sift flour, sugar, baking powder, baking soda and salt together in a mixing bowl. Stir in orange zest and orange extract.

3. Cut butter into flour mixture using a pastry blender or two forks until it resembles a coarse meal.

4. Whisk buttermilk and egg yolk in a small bowl.

5. Add egg mixture to flour mixture and stir until a soft dough forms. Fold in chocolate chunks with a rubber spatula.

6. Turn dough out onto a floured surface. Knead about 15 times. Roll out to 1" thickness. Cut into triangles. Place on baking sheet. Bake in oven 12-15 minutes or until the tops are turning slightly golden brown. Remove from baking sheet and serve warm or cool on wire rack. Store in airtight container up to 3 days. If not baking right away, cover the baking sheet with plastic wrap. Refrigerate overnight. Take out the next morning while oven is preheating and bake.