Chocolate Chip Cream Scones With Orange Zest

I had not realized how addicted I was to Acme Bread Company's baked goods until we left Berkeley last June. Then it hit me like a ton of bricks.

My addiction began not long after Will was born. We began walking around our neighborhood more or less constantly as a way to cope with our rather fussy little guy. We got in the habit of bjorning or strolling him over to Monterey Market - a pleasant, 10-minute walk from our house -  where we'd load up on cheap, locally-grown organic veggies and fruits and fill a bag with Acme's delicious, freshly-baked, organic pastries.

My favorite was the pain au chocolat, followed closely by the cinnamon morning buns.  One of these sugary little gems graced my plate almost every morning - a delicious bright spot in the dark haze of baby-induced sleep deprivation.

Until we moved back to the east coast. It's not that they don't have pastries here. They do. But they're a lot more expensive, a bit farther away, and, I'm sorry to say, not as tasty. So I did what any serious addict would do. I began baking my own breakfast goodies. Hence all the scone and quick bread recipes I've posted this year.

Of all the scones I bake, these are my favorite. Not only are they the quickest and easiest, they also contain chocolate. It's a win-win. 

Cream scones are so simple -- no egg, no butter -- heavy cream provides all the fat and moisture you need.

It only takes a few minutes to get a batch of these in the oven and by the time you're finished cleaning up, the scones are ready!

Sometimes I add the orange zest for a little extra flavor and sometimes I leave it out for a more classic approach -- they're delicious either way.

This recipe is from the good old Joy of Cooking.

Chocolate Chip Cream Scones

Makes 8 large or 12 small scones

Ingredients

* 2 cups all-purpose flour

* 1/3 cup sugar

* 1 Tbsp baking powder

* 1/2 tsp salt

* 1 1/4 cups heavy cream (use organic)

* 1/2 cup chocolate chips

* 1 tsp grated orange zest (optional - if you add this, use an organic orange)

Directions

1. Preheat oven to 425 degrees F. Position a rack in the center of the oven. Have ready a large ungreased baking sheet.

2. Whisk together the flour, sugar, baking powder and salt in a large bowl. Stir in the chocolate chips (you can substitute currants if you prefer them to chocolate), then add the heavy cream and orange zest.

3. Mix with a wooden spoon or fork until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

4. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet. Brush the tops with 2 to 3 teaspoons cream or milk. If you're feeling really decadent, sprinkle the tops with a little cinnamon and sugar.

5. Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a wire rack or serve warm.

You might also like:

• Classic Currant Scones
• Homemade Granola
• Maple Pecan Scones
• Pear Bread With Lemon & Pecans
• Pumpkin Bread - Two Ways
• Sweet Irish Soda Bread With Caraway Seeds & Raisins