SPEEDY CHOCOLATE CHIP COCONUT ORANGE SCONES
What do you when you have people stopping by and not enough time to go out, you make these scones? And nope this is not a joke. And right yes I could have just provided my guests with a cuppa tea, but because I am Jew-ish, I have to provide food, and not just food out of a packet, but home made. (Otherwise I think I have failed).
A quick search in my fridge gifted me an orange that I forgot to juice, so I became determined to use it up. The thing is making scones is a breeze as the real hard work is done by the food processor. So in this time crunch I cranked up the oven, grabbed the weighing scales, and within ten minutes they were prepared and ready to be baked.
If you don’t like coconut just omit and replace that amount with flour, or you don’t even like chocolate replace with currants. You can play around with the flavours. Happy Baking … these are sweet, zingy yet crumbly.
- 20g shredded coconut
- 145g all-purpose flour
- 40g white sugar
- 6g baking powder
- Pinch of salt
- 45g unsalted butter, chilled and cubed
- 60g dark chocolate chips
- 1 large orange juiced and zested
- 30ml milk
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
- In a food processor, pulse together the flour, sugar, baking powder and salt. Now add in the cold cubed butter until the mixture resembles coarse crumbs.
- Remove and transfer to a bowl.
- Stir in the chocolate chips and orange zest.
- Mix in the orange juice to begin to form a dough.
- Now add the milk bit by bit until the dough is formed together, and it holds together. Don’t overwork the dough.
- Turn out the dough onto a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick.
- Transfer the scones to the baking sheet.
- Glaze with milk.
- Bake in the preheated oven until golden brown, about 12 -15 minutes. Checking half way
- Move to wire racks to cool and then eat immediately.
- If you have any left over, store in an air tight container