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I seem to like writing my posts while I watch Barefoot Contessa. She’s currently making Orzo with Roasted Vegetables. I’m drooling.

Remember those Strawberry Chocolate Chip Scones I posted in my NYC food post? I couldn’t stop thinking about them. I’ve been trying to perfect my own since. =P

Citrus Buttermilk Scones
Adapted from Martha Stewart
Makes 10 scones

1/2 C butter (1 Stick), cold and cubed
1/2 C buttermilk
1 egg
1 tablespoon citrus zest
3 TBSP citrus juice, freshly squeezed, divided
2 C all purpose flour
3 TBSP sugar
3/4 TSP salt
2 1/2 TSP baking powder
1 C Chocolate Chips
1 C Diced Frozen Strawberries
Egg wash
1 C powdered sugar

Preheat oven to 375 degrees and line a sheet pan with parchment paper.

In a large bowl, combine the all purpose flour, sugar, salt, and baking powder. Add the citrus zest. Add the cubed butter and cut into the dry ingredients with a pastry cutter or fork until the butter is the size of peas. Add the Chocolate Chips and mix well.

In another bowl, whisk together the buttermilk, egg, and 1 tablespoon of citrus juice. Add to the dry ingredients and stir with a spoon just until the mixture comes together and all the dry bits are incorporated.

Pat out on a lightly floured surface to about 1 1/2 inches thick. Cut out rounds and place on the prepared sheet pan about 2 inches apart. Brush the tops with eggwash. Bake until golden, about 12 to 15 minutes.

Meanwhile, combine the powdered sugar and remaining citrus juice to make a glaze. Cool the baked scones on a wire rack and spoon glaze over the tops while they’re still warm.

*Feel free to use oranges, tangerine, clementines, manadarin oranges, and even lemons or limes.

Oh so good…yumyumyummmmmmmm~