Scone Sundays

Ahhh...Sunday Morning.  I'm up early, which is the case on most days.  I've brewed a fresh cup (ahem, pot) of coffee and decided today is deserving of scones for breakfast. 

Our household is still recovering from the pancake overdose that took place a couple weeks back, so today was the perfect scone opportunity.
I adore these baked gems, they are delicious and usually what I gravitate towards at any bakery (well...unless the cinnamon buns get me first.) I absolutely love them.
Today, I decided to take my basic scone recipe and add in dark chocolate and orange zest.  Wow!  Seriously?  I should have tried this combination years ago, clearly I've been missing out. 

Now, my next statement is going to be a bold one. "These are no doubt the best scones I've ever had!  Honestly."  There I said it.  Move over pancakes, there is a new contender in town fighting for Sunday breakfast rights.
This was the perfect start to my day, now off to some antique markets for some unique finds.  I love Sundays!  Correction, I love scones and Sundays...or just scones any day.  Monday, Tuesday....

Dark Chocolate Scones w/ Orange Zest

(basic scone recipe slightly adapted from Alton Brown)

Ingredients:

2 cups all-purpose flour

4 tsp baking powder
3/4 tsp salt
1/3 cup sugar
6 Tbsp butter
3/4 cup buttermilk
1 egg

1/2 Tbsp (heaping) orange zest

3/4 cup dark chocolate chunks (good quality)

Method:

Preheat oven to 375.  Line baking sheets with silpat mat or parchment paper.  Set aside.

In large mixing bowl combine flour, baking powder, salt, sugar and orange zest.  Cut in butter.
In separate bowl combine buttermilk and egg.  Add to dry ingredients.  Stir to combine.  Fold in chocolate chunks.
Turn out onto lightly floured surface and knead 5-10 times.
Pat out to form a circle 1 1/4-inch thick, cut into 8 equal segments.

Transfer to prepared baking sheets and bake for 15 minutes or until golden in color.

Serve and devour ASAP.  Mmmm...

Yields: 8