‘ello and happy Tuesday! It’s March, so you know what that means?? The luck of the Irish will soon be upon us! This Saturday to be exact — when everyone culturally appropriates shamrocks, and all things green and nobody’s mad at it because its St Patrick’s Day! So lets all lift a pint of Guinness to that small Island off the coast of Europe and tuck into this great and versatile recipe!
But first a bit of background on this holiday:
Find out more here.
Wow! Just looking at that graphic, it’s no wonder than St. Patrick’s Day is so popular here in the US. I know I can’t wait to celebrate! and speaking of waiting…how bout we get to this recipe??
So here’s what you’ll need:
- 4 cups all-purpose flour
- 1/4 Cup sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 Cup Chocolate Chips
Begin by preheating your oven to 375F. Line a sheet pan with parchment paper.
Next, combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low-speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.
With the mixer on low-speed, slowly add the buttermilk mixture to the flour mixture. Add the chocolate chips and mix to combine. It will be very wet.
Dump the dough onto a well-floured surface and knead it a few times into a round loaf. Pat the load into a flat circle, about 12 inches in diameter. Slice the circle into 8 wedges. Move the wedges to your prepared baking pan with enough space for them to rise (about 3 inches apart). Score the tops of the scones with a sharp pairing knife prior to baking.
Bake for 25 to 30 minutes, or until a cake tester comes out clean. When you tap the scones on the bottom, it will have a hollow sound.
Cool on a baking rack.
Serve Warm or at room temperature with a bit of whipped butter.
To store: Place in an airtight container and keep at room temperature for up to 3 days.
Enjoy and stay tuned for more *green* recipes all week!