English Scones

English Scones

Chocolate Chip & Cranberry Orange

2 C flour
1/4 C sugar
1 1/4 t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsalted butter, cold and cut into pieces
1 t vanilla extract
2/3-3/4 C buttermilk

For Chocolate Chip Scones
1 C chocolate chips (if large chips, do a rough chop)

For Cranberry Orange Scones
1 C craisins (I prefer rough chopped)
1 T orange zest
1/4 C fresh squeezed orange juice

In a large bowl, combine flour, sugar, powder, soda and salt.  Cut in butter until mixture resembles coarse crumbs (I seem to have best luck with my fingers). Add chocolate chips or craisins, zest and juice.  Add vanilla to buttermilk, using 3/4 C for chocolate chip and 2/3 C or a bit less for cranberry.  Mix until just combined and soft and sticky dough has formed.  Flour counter and form dough into two 6 inch by 1 inch disks, flouring both sides.  Cut each disk into 8 wedges.  Place on parchment lined cookie sheet.  Brush with buttermilk and sprinkle with sugar.  Bake at 400 for 15-20 minutes.  Serve with Clotted Cream, or unsalted european butter.  And any scone is delish with lemon curd!

**I love these scones.  The wetter the dough, the softer the scone, but be careful, they start to lose their shape.
**Adapted from joyofbaking.com