Orange & Chocolate Buttermilk Scones

Weekends are lovely, aren't they? For me a perfect weekend blends relaxation and productivity together in a way that leaves me feeling refreshed by the time Sunday evening rolls around, but also not guilty for wasting two days of my life doing nothing. The ideal way for me to blend the two together is to bake something that I would otherwise not have time to bake during the week. This past weekend it was orange + chocolate buttermilk scones. I woke up Saturday morning and needed a delicious breakfast treat. These fresh-out-of-the-oven scones were my late breakfast/early lunch and started my weekend off just right. Hope yours was also wonderful!

Orange & Chocolate Buttermilk Scones
1 1/2 cups flour
2 Tbsp sugar
2 tsp orange zest
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp cold unsalted butter, cut into pieces
1 egg yolk
1/4 cup + 2 Tbsp cold buttermilk
1/2 cup chocolate chips (I used semi-sweet)

Place rack in the upper third of oven and heat to 425 degrees. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, mix together sugar and orange zest until fragrant. Add flour, baking powder, baking soda, and salt, and mix together. Cut in butter with a pastry blender until mixture resembles coarse meal. 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 floured board and knead about 15 times. Roll or pat into a 1-inch thickness. Cut into 4 large or 6 small wedges. Separate and place on prepared baking sheet. Bake at 425 degrees for 12-15 minutes, or until tops are golden brown. Serve immediately.

source: recipe slightly adapted from joy the baker

Pecan Chocolate Chip Scones

Remember how last week I was all about baking with pecans?  These babies were part of it.  These scones are so moist!  And they almost taste like a big thick pancake you can eat with your hands.  In other words, they're good.

scone topped with powdered sugar

Pecan Chocolate Chip Scones
2 cups flour
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, cold
1/3 cup semi sweet chocolate chips
1/2 cup chopped pecans
2/3 cup buttermilk
2 Tbsp maple syrup (whatever you have on hand; I used Log Cabin)
1 Tbsp milk for brushing tops
confectioners sugar, for tops

Stack two baking sheets together and line the top baking sheet with parchment paper (to keep the bottom of the scones from burning).

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender.  The mixture should look like coarse crumbs.  Stir in the chopped pecans and chocolate chips.  In a small bowl, combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together.  Do not overmix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and 1 1/2 inches thick.  Place on the baking sheet.  Cut the circle into eight wedges.  Brush tops of the scones with milk.

Bake at 400 degrees for 18-20 minutes, or until golden brown and the center is cooked through.  Remove from oven and turn your broiler on high.  Sift powdered sugar heavily over the tops of the scones and place under the broiler.  Broil for just a few seconds, until most of the sugar is melted and the tops turn golden brown.  Be sure to watch the scones as they're under the broiler - they can burn quickly!  Transfer to wire rack to cool.

Source:  recipe adapted from joy of baking

Cranberry White Chocolate Scones

Ooh these scones.  These are the scones that made me fall in love with scones.  I compare every other variety of scone to this one, and it always comes out on top.  This delicious recipe is from my sister Lauren; I can take no credit.  I have nothing more to say; just make these scones and thank me later.

Cranberry White Chocolate Scones
1 3/4 cups flour
3 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup craisins
4-6 Tbsp half and half, plus additional
1/3 cup cold butter
1 egg, beaten
1/2 cup white chocolate chips
coarse sugar crystals

Mix flour, sugar, baking powder and salt in large bowl.  Cut in butter using pastry blender until mixture looks like fine crumbs.  Stir in egg, craisins, chocolate chips, and just enough of the 4-6 Tbsp of half and half so the dough leaves the side of the bowl.  Place dough on lightly floured surface; gently roll in flour to coat.  Knead lightly 10 times.  Roll/pat into an 8" circle and place on ungreased cookie sheet.  Cut into eight wedges with sharp knife that has been dipped in flour after each cut.  Don't separate wedges.  Brush top of scones with half and half and sprinkle with sugar crystals (or can use granulated). Bake at 400 degrees for 14-16 minutes, or until golden.  (The thicker the scones, the longer they take to bake - make sure the middle of the circle is not gooey.)  Immediately remove from cookie sheet; carefully separate wedges.  Serve warm, or can store in airtight container and serve later.