I love Zingerman's Bakehouse in Ann Arbor, but never get the chance to visit anymore since my sister moved away from Michigan. These scones are from their recent cookbook, and are fabulous! They're perfectly tender with just the right amount of sugar. As with most scone recipes, these are best fresh out of the oven, although they keep well for a couple of days if you have extras.
Chocolate-Orange Scones (adapted from Zingerman's Bakehouse)
Makes 12 scones
3 cups + 1-1/2 T flour
1/3 cup granulated sugar
1 T baking powder
1 tsp salt
1/2 cup (1 stick) cold butter, cut into small cubes
2/3 cup chocolate chips
Zest of 1 large orange
1-1/2 cups heavy cream
Heavy cream or milk, for brushing on the scones
1. Preheat the oven to 400 degrees and line a large baking sheet with foil.
2. Whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or two knives. Stir in the chocolate chips and orange zest.
3. Make a well in the middle of the dry ingredients, add the heavy cream, and stir together with a fork. Gently knead the dough in the bowl about 6 times, until there is no loose flour remaining in the bowl.
4. Lightly flour your work surface, and turn out the dough onto the surface. Divide into two pieces. Pat each piece of dough into a disk about 1/2-inch thick. Cut each disk into 6 wedges.
5. Arrange the scones on the lined baking sheet (you may need to bake on two sheets or in two batches depending on the size of your baking sheet). Brush with cream or milk and sprinkle with sanding sugar.
6. Bake 18-20 minutes, until the bottoms of the scones are golden brown.