From the Kitchen of The Pearl of Seneca Lake B & B

 Dundee, New York



Orange Chip Scones


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Preheat the oven to 350 deg. Grease a baking sheet, use parchment paper or silpat liner. The secret to scones is to keep the dough cold. After I have cut the butter into the flour mixture, I often place the bowl in the freezer for a few minutes. (I have also prepared the dry ingredients and froze it until I am ready to proceed.) After the scones are made, I place them on the refrigerator shelf till I am ready to bake them.

In a large bowl with a pastry cutter or food processor add:
        2 cups flour
        ½ cup sugar
        2 tsp baking powder
        ¼ tsp baking soda
        ¼ tsp salt

        8 tbsp butter cut into ½ inch pieces

Cut butter with pastry cutter into flour mixture or pulse the flour and butter a few seconds in food processor, being careful not to over mix and warm the butter. (You want chunks of butter that will melt in the oven)

Add to mixture:
        ½ cup choc chips
        ½ cup golden raisins
        ½ tbsp grated orange peel

Gently add the following mixture to dry ingred:
        1 egg slightly beaten
        ½ cup buttermilk
        ½ tsp orange extract

Mix till all the ingredients come together. Form into a round about ½ -1 inch thick. Cut into triangles and place on baking sheet

Brush the scones with
        1 egg slightly beaten
        1 tbsp milk or half and half

Sprinkle with sugar.

Bake 350 deg for 18-22 minutes. Best when eaten warm.