After two months of a nearly closed kitchen, these scones were the first thing I made when I started having an appetite for something sweet again. During the whole first trimester, I kept up with my Google Reader and bookmarked recipes that in my previous life would sound good and I wanted to remember them later.

With a short ingredient list and something fun to try with the rolling pin, these sounded like a good idea. I also had all the ingredients at home on a random Tuesday afternoon.

Orange Chocolate Chip Scones

From Weekly Bite

Ingredients

• 1 3/4 cup all purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tablespoons cold butter (cut into cubes)
• 7 tablespoon orange juice
• 1/2 cup chocolate chips

• Preheat oven to 400 degrees.
• In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
• Cut cold butter and add to dry ingredients until mixture is crumbly.
• Slowly add in orange juice until dough can be formed into a ball.
• Add in chocolate chips and mix with your hand until combined.
• Place dough onto a floured surface. Roll dough out into a circle about 1/2″ thick. Cut sides to make them straight and reserve to re-roll.
• Cut into 9 triangles (or squares and then diagonal to a triangle).
• Place onto non-stick cookie sheet and bake for about 12 minutes or until golden brown.

I trimmed the edges with a knife and reserved the scraps to roll again. I cut into squares, and then into triangles.

My batch made 10 triangles and two little rounds of leftovers. Like a cookie.

Place on baking sheet. I use a Silpat on the sheet.

They bake up quickly, let cool.

Mmmm chocolate. These were very sweet if you ate them for breakfast. They were fluffier than a cookie with a nice chewy consistency too.

I thought they were more a dessert scone. Jeffrey requested an Ina Garten inspired Cheddar Dill scone next.

We really enjoyed the subtle orange juice taste and the texture of added chocolate. A blueberry might be a better choice for breakfast.