A friend of mine is visiting the area for a couple weeks, so yesterday we thought it would be fun to get out of Boston for a bit and head down to Providence. We ended up going to The Duck and Bunny, which is the worlds most adorable cafe. They call themselves “A snuggery” because it’s such a cozy place. We had fancy snacks like bacon wrapped dates, a ricotta spread, and Afternoon Tea. Afternoon Tea consisted of a sampling of finger sandwiches, scones, cupcakes, and of course tea. It was delightful. You should all go to this place.
I have since been craving nothing but scones, and decided to revisit my favorite scone recipe from Joy of Baking and play around with it a bit. I had all those leftover mini-chocolate chips, so of course I used them. And I wanted to make one of my favorite flavor combos: orange and chocolate. And I wanted to put an orange glaze on them because being a baker at Panera ruined me forever and I now feel like scones must always have a glaze.
Now I think I might have some tea and get caught up on Downton Abbey!
- 2 cups all-purpose flour
- ¼ cup sugar
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) butter, cold and cut into little pieces
- ¾ cup mini semi-sweet chocolate chips
- 2 tsp orange zest
- 1 tsp vanilla extract
- ⅔ cup milk (more if necessary)
- For the glaze:
- 1 cup confectioners sugar
- ½ tsp orange zest
- 2-3 Tbsp fresh squeezed orange juice
- Preheat oven to 400, and line a baking sheet with parchment paper
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Blend small pieces of butter into the mixture (with a pastry blender, two knives, or crumbling in your hands) until it resembles crumbs.
- Stir in chocolate chips and orange zest. Add vanilla and milk, and stir until dough comes together. You may need to add more milk or flour.
- Turn out onto a lightly floured surface. Gently knead a few times, then shape dough into a circle about 1½" thick. Divide into 8 triangles, and arrange them on the baking sheet. Lightly brush with milk.
- Bake 15-20 minutes, or until golden brown.
- Let cool slightly, and while still warm spread glaze over the top so it can melt into the scones. Let cool until glaze hardens.
- To make the glaze:
- Whisk together confectioners sugar, zest, and orange juice (adding more if necessary) until it's pourable but not overly runny.