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Measurements

Chocolate chip orange scones

Yield: 8 servings

2 cups All-purpose flour
1/3 cup Granulated sugar
3 tsp. Baking powder
1/2 tsp. Salt
1/2 cup Unsalted butter; chilled
2 Eggs
1 tsp. Vanilla extract
1/4 cup Orange juice
1/2 Orange peel; grated
3/4 cups Miniature chocolate chips

1 Egg white; mixed with
1/2 cup Water; for glaze, optional

Preheat oven to 400 degrees. Butter a 9-inch circle in the center of a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. 

In a small bowl, stir together the eggs, vanilla extract, orange juice and orange peel. Add to the flour mixture and stir to combine. The dough will be sticky.

With lightly floured hands, knead in the chocolate chips until they are evenly distributed. With lightly floured hands, pat the dough into an 8-inch circle in the center of the baking sheet.

If desired, brush the egg white mixture over the tops and sides of the dough. With a serrated knife, cut the dough into 8 wedges.
Bake for 20 to 25 minutes, or until golden brown and done.

Remove the baking sheet and cool for 10 minutes. With a spatula, transfer the scones to a wire rack to cool. Re-cut wedges if necessary. Serve Chocolate chip orange scones warm or cool completely and store in an air-tight container.


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