White Chocolate Orange Scones
2 1/4 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
2 teaspoons grated orange zest
1/2 teaspoon salt
1/4 cup sour cream
1/4 cup orange juice
1/2 teaspoon pure vanilla extract
1 large egg
12 tablespoons (3/4 cup) cold butter, cut into small pieces
4 ounces white chocolate chips or chopped white chocolate
Preheat oven to 400F. Line a baking sheet with parchment paper and place a 2nd baking sheet under lined sheet. (This helps to prevent the bottom from over baking.)
In a large bowl, whisk together the flour, baking powder, sugar, orange zest and salt.
In a medium bowl, whisk together the sour cream, orange juice, vanilla and egg.
Add the butter to the dry ingredients and use a pastry blender or 2 knives to cut the cold butter in. Pieces should be the size of peas OR use a box grater and grate the butter into the flour mixture and toss lightly until butter pieces are coated with the flour mixture.
Add the wet ingredients and fold in until just combined. Fold in the chocolate.
Transfer the dough to a lightly floured surface and knead (adding flour as necessary) until it comes together. Pat dough into a square and then roll it out to a 12-inch square. Now fold it together in thirds (it will resemble a letter) and then fold into thirds again, (now it will look like a nice little square pacakge) adding flour as necessary to prevent sticking. Put on alightly floured plate and freeze for about 10 minutes.
Put dough on lightly floured surface and roll out to a large circle about 1/2 thick and score into 8 portions.
If desired, brush to tops with a little cream and sprinkle with sugar.
Place on parchment lined baking sheet and bake for approximately 18-25 minutes until golden brown on top and bottom.
Best eaten day of baking but wrap well and microwave for 5-10 seconds on the second day IF there are any leftovers.