Friday, February 27, 2009

Miniature Orange Essense Chocolate Chip Scones

Quite the morning treat.






















I follow a ton of cooking and baking blogs. Using Google Reader has enabled me to check out everybody's new posts without having to go to 50 different places. Really, if you have not set it up, you should try because it is fantastic. One great thing Google Reader does for you is suggest other blogs you may like based on those you subscribe to. That is how I came across Elyse's Blog, Confectionary Creations. She has an amazing blog and happens to have extremely similar taste in food as me. If you have not visited her blog yet, you definitely should because it is great. A couple weeks ago she posted a recipe for Orange Scented Chocolate Cookie Bars. This recipe really intrigued me and although I have not tried it yet, it did inspire me to create this scone.

I used the basic scone recipe provided to me from my boyfriend's mom and made only a few changes. To ensure these would be eaten, I made them half the size of a traditional scone. The reason I did this was because last time I brought full size scones to work nobody ate them. I am not sure if it was because they were too big and intimidating or they felt bad about taking one when there was only 8, but either way they did not get eaten. Well the making them miniature did the trick. This recipe made 16 and all 16 were gone within two hours.

Miniature Orange Scented Chocolate Chip Scones
recipe adapted from Teresa Miller

Scones:

2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
3 tablespoons orange zest
1/2 teaspoon salt
1 cup miniature semi-sweet chocolate chips
1 1/4 cups whipping cream (heavy cream)

Preheat oven to 400 degrees Fahrenheit. Mix flour, sugar, baking powder, orange zest, salt, and chocolate chips (by hand). Pour in whipping cream. Mix or knead by hand, just until combined (about 45 second). Mix will be sticky. Flour surface. Divide dough into two sections and pat into two rounds, each approximately four inches. Note: Score each round first with a knife into 4ths , then 8ths. Then cut and put on a greased large cookie sheet. Bake 9 to 11 minutes. Let cool five minutes, then glaze.

Icing:
1 cup powdered sugar
2-3 tablespoons orange juice

Mix together until a thin icing consistency to pour over warm scones.