{Blood} Orange + Chocolate Chip Scones

Directions

• Step 1 Preheat your oven to 350 F and line 2 baking sheets with parchment paper. Set aside.
• Step 2 In a large bowl, whisk the flour, baking soda, baking powder and salt together. Set aside.
• Step 3 In a small bowl, whisk together the egg and Greek yogurt. Set aside.
• Step 4 In a separate small bowl, mix together the granulated sugar and orange zest. Using a fork or the back of a spoon, work the zest into the sugar until the sugar becomes scented and the zest coats the sugar and is thoroughly combined.
• Step 5 Using a food processor (or you can combine by hand, too): Place the dry ingredients in the food processor and add the sugar/zest mixture. Pulse a few times to combine. Add the cold butter in 2-3 intervals, pulsing in between each addition.(If you’re combining by hand, use a pastry cutter or 2 forks to cut in the butter). Pulse until the mixture resembles small peas. Add the yogurt and egg mixture and pulse until a wet dough forms. (This won’t take long. Be careful not to overmix or your dough will become tough.) Very carefully stir in the chocolate chips and give it a few pulses if you wish to add them that way.
• Step 6 Remove the dough from the food processor and place on a well-floured surface or well-floured parchment paper. The dough will be very sticky, don’t be alarmed. Just add some flour to your hands and form into a ball. You may divide the dough in half if it makes it easier to work with.
• Step 7 Place the dough ball (or two dough balls if you’ve divided it) on a floured surface and press it into a round circle until it reaches about 3/4 – 1 inch in thickness. Cut your round into 12 wedges (if you’ve used 1 ball) or 6 wedges (if you divided your dough in half). Carefully remove the wedges from the circle and place them on the baking sheet, about 2 inches apart. I use a triangle-shaped pie server to remove the wedges.
• Step 8 Once all of the triangles are on the baking sheet, carefully brush the tops and sides of the scones with heavy cream and sprinkle with turbinado sugar. Even if you don’t sprinkle them with sugar, the cream helps to seal in moisture and create a very delicate crunch on the outside of the scone.
• Step 9 Bake until slightly golden all around, about 13-18 minutes depending on the size of your scones. You’ll be able to tell they’re done when they no longer look wet, are set on the edges and the tops are nice and golden. Remove from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack set on a baking sheet.
• Step 10 Make the glaze: In a small bowl, combine the powdered sugar and 2 T. of the orange juice. Add the very softened butter (almost mushy or you can melt it if that’s easier for you) and mix with a fork until smooth and all combined. If the glaze appears too thick, add another 1 T. of orange juice. You can decide how thick/thin you want your glaze here and adjust accordingly.
• Step 11 Once the scones are FULLY cooled, drizzle the glaze over the scones using a spoon and a back-and-forth motion over the top. The scones are the very best eaten the same day, however, you can store UNGLAZED scones in an airtight container at room temp. for 3 days. (If you store them glazed, they tend to get really soft on top.)
• Step 12 Enjoy!