Chocolate And Orange Scones

• FOR THE SCONES:
• 700 grams Self Rising Flour (must Be Self-rising)
• 150 grams Unsalted Butter, Cold And Cubed
• 150 grams Granulated Sugar
• 150 grams Chocolate Chips
• 2 Large Oranges, Finely Grated Zest
• 200 milliliters Whole Milk, Plus Extra For Brushing
• 1 Large Orange, Juiced
• FOR SERVING:
• Whipped Or Clotted Cream (optional)
• Jam, Optional
• Nutella (optional)
• Biscoff (optional)

1. Preheat the oven to 210u0b0C/400u0b0F/Gas 6, and line 2 baking trays with parchment paper or a silicone baking mat. Set aside.
2. Add the flour and butter into the bowl of the food processor and blitz until the mixture resembles breadcrumbs. Turn out the breadcrumb mixture into a large bowl and stir in the sugar, chocolate chips, and orange zest.
3. Mix the milk and orange juice together in a bowl. Add 3/4 of the milk/juice mix to the dry ingredients and mix to form a dough, adding more of the milk/orange juice mix as needed. I like to mix using the handle of a wooden spoon to prevent sticky hands. Try not to overwork the dough.
4. Put the dough onto a lightly floured work surface. Roll the dough out to around 1-inch/2cm thickness and cut out scones with a 2-21/4-inch/5-6cm round or scalloped cutter. Carefully transfer the scones onto the prepared baking trays. Brush the tops with milk and bake for 10-12 minutes, or until risen and golden brown. Once baked, remove them from the oven and allow to cool on a wire rack.
5. To serve, cut them open and add whipped cream and jam. Or whatever filling takes your fancy.
6. Lightly adapted from bbc.co.uk.

flour, butter, sugar, chocolate chips, oranges, milliliters, orange, cream, nutella

Taken from tastykitchen.com/recipes/breads/chocolate-and-orange-scones/ (may not work)