Serves 16 (unless you have a lot of scone-lovers)
Preheat oven to 375°. Lightly grease a baking sheet, or line it with parchment paper.
Sift or thoroughly whisk together:
- 2 1/2 c. flour (white or part whole wheat)
- 2 tsp. grated orange peel
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. butter (1 stick)
In separate bowl, combine:
- 1/2 c. plain yogurt or sour cream
- 1/3 c. honey
- 1 egg
Add wet ingredients to dry. Stir until just combined but still moist. Add:
- 1/2 c. miniature chocolate chips
Turn dough onto generously floured counter and knead gently or fold with a dough cutter until it holds together nicely.
I use the rectangle-triangle method. Form dough into a long rectangle, then divide in half with a dough cutter or butcher knife. Divide each half into four squares, then divide into triangles. Put on greased/lined baking sheet, allowing an inch or so of space between them.
Bake for 15-20 minutes.
To freeze extras, put scones on greased/lined baking sheet. Freeze until firm, then store in an airtight container until you are ready to use them. Bake as above, but allow a few extra minutes—you don’t need to thaw them first.
Perfect with Literaritea Chai.