Kelsey's Orange Chocolate Chip Scones

 

A coworker of mine baked these scones and brought them in to work one day a couple of years ago. After tasting one, I demanded the recipe. Ok, I probably asked politely in between mouthfuls, but I was very insistent. I wanted this recipe! I want a lot of recipes, though, and most people do not deliver. But, Kelsey did.

Kelsey is a pretty amazing person. When I worked with her, she was still in high school, though she always seemed older and more mature. She is definitely the kind of person I would have hung out with when I was in high school--down to Earth and fun. And she bakes! Lucky for me, even though  I am (a tad bit) older than her and we no longer work together, we are still friends these days.

These scones were the hit of my recent brunch (even though there were pumpkin waffles and banana pecan pancakes). Well, maybe it just seemed like the were the superstars because Mark couldn't get enough of them. He raved about their slightly crunchy exterior and light and fluffy interior to anyone who would listen. These scones are not at all dense like some you might have come across, nor quite as dry. (In fact, in a way they are biscuit-esque.) The orange flavor really comes through and the chocolate chips add just the right amount of sweetness and crunch.

Thank you for the recipe, Kelsey!

Orange Chocolate Chip Scones
~Print Recipe~

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 2 large eggs
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange peel
• 3/4 cup chocolate chips (mini or regular, semi- or bittersweet)

1. Preheat oven to 425 degrees. Prepare a baking sheet (with either butter or parchment paper).
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender (or two knives in scissor motion) cut in the butter until the mixture resembles course crumbs. 
3. In a small bowl, stir together eggs, orange juice, vanilla and orange peel. (Side note: does everyone out there have a zester/microplane? They are fantastic! I have this one and I really like it.) 
4. Add the egg mixture to the flour mixture and stir to combine. The dough will be very sticky. With lightly floured hands, knead in chocolate chips until they are evenly distributed.
5. Form dough into 8 even portions. Use your hands to shape them into triangles (if you don't mind getting sticky) or just use a 1/3 cup measuring cup to drop them onto the baking sheet. Space evenly as they will rise quite a bit. 
6. Bake for 18-25 minutes, until scones are golden brown. Remove from sheet and transfer to a wire rack to cool. 

(Makes 8 scones)

Patty's Famous Sunday Waffles

Waffle Sundays: better than church! Not every Sunday was Waffle Sunday, but waffles were always on Sunday. The waffles were the star, but typically my mom would also make delicious potatoes and serve sausages or other sides. It was always a feast, whether there were four people or 20. Mimosas pair well with Waffle Sundays.

Waffles are delicious, but they merely serve as a canvas for the toppings. Most people, waffle virgins I'll call them, don't know how this works. They add butter and syrup and think they are done. But not at my house.

Topping offerings usually look something like this: butter, peanut butter or even better almond butter, real maple syrup, vanilla yogurt, bananas, other season fresh fruit, chopped almonds or walnuts, shredded coconut, chocolate chips and whipped cream. (I'm sure I'm leaving something out.) My mom even used to add cream cheese, until she decided it was a little too much.

This version of Patty's Famous Sunday Waffles has been updated to include tips from an article that Patty sent to me years ago. This recipe will serve 3 to 4 people; you may want to double it for larger groups.

• 1 3/4 cups whole wheat pastry flour
• 1/4 cup corn starch
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups buttermilk
• 1/2 cup milk
• 2 eggs
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1 tablespoon sugar

1. Whisk together first 4 ingredients in a large bowl. In a separate medium bowl, mix buttermilk, milk, oil, vanilla and only the egg yolks. Reserve egg whites in a separate small bowl.
2. Beat egg whites until soft peaks begin to form. Sprinkle in the sugar and continue beating until white and shiny and stiff peaks form.
3. Mix the wet ingredients into the dry ingredients, stirring until just combined. Carefully fold in egg whites a couple dollops at a time. Let stand about 5 minutes. Plug in your waffle iron(s) and let them heat up while the batter rests.
4. Make sure to lightly spray your waffle irons with non-stick spray before the first waffle and again after every other one. I think it's best to leave the waffles in the irons even after they say they are done, to get a crispier, golden brown waffle.
   
5. How to prepare the prefect waffle (carefully developed over a lifetime): One hot waffle. Base layer of peanut butter or almond butter. A thin layer of vanilla yogurt. A liberal application of maple syrup. Sliced bananas or strawberries, a sprinkle of chocolate chips, shredded coconut. A good layer of whipped cream. Finish it off with a dusting of finely chopped nuts. Enjoy.

*We usually serve the waffles as they are ready (2 or 4 at a time, depending on how many irons you've got going), but the article suggests heating your oven to 200 degrees and leaving them directly on the rack in a single layer for 5 minutes (up to 20) so that they can all be served at the same time. This will also help the waffles to be crispier.