Chocolate Orange Scones
Chocolate Orange Scones
Going with the thought that there is NEVER a bad time of day for chocolate here is a great recipe for breakfast or brunch. They are not very sweet, but very tasty. Serve with butter and preserves or use for the base of a shortcake.
Chocolate-Orange Scones
1 1/2 c. baking mix, like Jiffy or Bisquick or homemade
1 T. grated orange peel
3/4 c. heavy cream
1/2 c. milk chocolate chips or 3 oz. milk chocolate, chopped
Combine baking mix and orange peel in medium bowl. Stir in cream to make a soft dough that forms into a ball in the bowl. With your hands or a 2 oz. cookie scoop form dough into balls and place on an ungreased baking sheet. Flatten slightly. You should get 8. Bake in a preheated 425-degree oven for 8-10 minutes.
Double chocolate version: Knead 3 tablespoons of cocoa into dough with the chocolate chips.
Blackberry Scones
Blackberry Scones
I was in the mood for scones and was thinking of using some of my frozen blueberries but while looking for them in the freezer I saw the frozen blackberries first and ended up making blackberry scones instead. The end result was pretty darn good, if I do say so myself. Warm from the oven they are crisp on the outside and moist and tender inside with a lot of juicy blackberries. Think it’s time to put on water for tea. Here is the recipe so you can make them, too.
Blackberry Scones
2 c. flour
1/3 c. sugar
1 T. baking powder
¾ t. salt
6 T. chilled butter
2 c. blackberries -do not defrost if using frozen
1 t. orange zest
2 large eggs
1/3 c. heavy cream or half and half
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet. Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.
