2 ½ cupsall-purpose flouror gluten free flour blend
¼ cupgranulated sugar
2teaspoonsbaking powder
1teaspoonkosher salt
½ cupunsalted buttervery cold & cut into small pieces
2large eggslightly beaten
3Tablespoonsorange juice
1teaspoonvanilla extract
1Tablespoongrated orange peel
½ cupsemi-sweet or dark chocolate chips
Scone Topping
1egg yolk
1teaspoonorange juice
1Tablespoonsugar in the rawgranulated sugar works too
Instructions
Preheat oven to 350°F. Spray a baking sheet with non-stick spray; set aside.
In a medium mixing bowl, combine flour, sugar, baking powder and salt. Using your hands, combine butter with dry ingredients until it is coarse crumbs.
Make a well in the center of the dry ingredients and add eggs, orange juice and orange peel. Stir just until dry ingredients are moistened. Stir in chocolate chips.
For 8 large scones: pat the dough into a 9 inch circle in the center of the baking sheet. For 16 small scones: pat the dough into two 6 inch circles.
Combine egg yolk and orange juice and brush over top of dough. Sprinkle with 1 tablespoon sugar.
Using a serrated knife, cut dough into eight wedges, but do not separate.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on baking sheet 10 minutes. Transfer to wire rack to cool completely.
Notes
Serve with raspberry jam and lemon curd! Makes a great breakfast or dessert!