Chocolate Chip Orange Scones (Simply Scones by Leslie Weiner and Barbara Albright)

Chocolate Chip Orange Scones (Simply Scones by Leslie Weiner and Barbara Albright)
2 cups flour
1/3 cup granulated sugar
2 t. baking powder
½ t. salt
½ cup unsalted butter, chilled
2 large eggs
¼ cup orange juice
1 t. vanilla extract
½ t. grated orange peel
¾ cup miniature semisweet chocolate chips
1 egg white mixed with ½ t. water for glaze (optional)

Preheat oven to 425 degrees. Butter a 9-inch-diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into ½-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, but in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, orange juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed. With lightly floured hands, pat the dough into an 8-inch-diameter circle in the center of the prepared baking sheet. If desired, brush the egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Cool for 10 minutes. With a spatula, transfer the scones to the wire rack to cool. Re-cut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container. These scones freeze well. Makes 8 scones.
submitted by: Ellen Patton