English Royalty Chocolate Chip Scones Recipe

Ingredients
<br>- 1 3/4 cups all-purpose flour
<br>- 1/3 cup white sugar
<br>- 2 teaspoons baking powder
<br>- 1/2 teaspoon salt
<br>- 5 tablespoons unsalted butter, chilled and cubed
<br>- 1/2 cup miniature semisweet chocolate chips
<br>- 3 tablespoons orange juice
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
<br>step 2: In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
<br>step 3: Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
<br>step 4: Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.
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Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled and cubed
- 1/2 cup miniature semisweet chocolate chips
- 3 tablespoons orange juice

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
step 2: In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
step 3: Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
step 4: Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

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