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Scones, Orange Mint Chip (D, TNT)
Source: "Morning Glories," by Sharon Kebschull Barrett
Serves: 16

Peel of 1 small orange
2 tablespoons (packed) whole orange mint leaves (or substitute chocolate mint)
1/3 cup granulated sugar
2-1/2 cup all purpose flour (Kebschull recommends bleached flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
3/4 cup plus 2 tablespoons heavy cream, half-and-half, or milk
1/2 cup semi-sweet chocolate chips
1 egg, lightly beaten

Preheat oven to 425°F.

In a food processor, whiz orange peel, orange mint leaves, and sugar until leaves are finely ground. Add flour, baking powder, and salt, and process briefly. Add butter; pulse until butter is in small pieces (do not overprocess).

Transfer mixture to a medium bowl. With a rubber spatula, stir in 3/4 cup cream; add remaining cream as needed to make a soft dough. Fold in chips. Turn dough onto a lightly floured board, divide in half. Press or roll out each half into a 6-to-8" circle; brush lightly with beaten egg.

Cut each circle into 8 wedges. Place wedges, not touching, on a parchment paper-lined or lightly greased baking sheet.

Bake scones for 10 to 13 minutes, until golden and slightly firm when pressed. Cool slightly or completely on a wire rack before serving.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A