I’ve left plain old biscuits behind and am now 150% addicted to scones instead. I’m okay with it. Nick seems okay with it. But I’m going through chocolate chips faster than ever and am out – again! That is another problem.
Making scones is pretty much the same process as making biscuits, except you throw in fun things like orange zest, chocolate chips, ginger, or whatever else you want.
They’re my new favorite thing for breakfast. They make the best afternoon snack with a cup of tea. And, with chocolate chips, I can pass these off as dessert to Nick without having to make a batch of cookies.
See how shaggy that dough is? That’s totally okay. I talked about the dough with my orange ginger scones, but really, that’s what you want! To keep those little bits of butter in tact, you don’t want to over mix it. You want those little pockets of puffed buttery goodness in the scone.
I know it looks like a mess – it kinda is. This is why I love scones; they don’t have to be perfect, and they definitely don’t look perfect when you’re mixing everything up. I’m not good at decorating cakes or cupcakes or cookies or anything where I need to draw a straight line or keep my hand steady. Scones are perfect for me – someone who’s kind of a mess in the kitchen, that just needs to mix-cut-bake and be done, with no precision or fancy stuff.
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or set out a baking stone; set aside while you mix the dough.
In a large bowl, mix the flour, oats, sugar, orange zest, baking powder, salt, and baking soda.
Cut the butter into the dry ingredients until mixture resembles coarse meal. I use my hands to get everything mixed, but you can also use a pastry cutter or two forks.
In another bowl, beat the eggs with the buttermilk.
Make a well in the dry ingredients, and pour in the buttermilk mix. Use a fork to gently pull the sides of the dry ingredients down into the buttermilk, and keep stirring, gently, until the flour is incorporated. Fold in the chocolate chips – your dough will be shaggy, sticky, and may not hold together perfectly right now. This is okay!
Turn out onto a floured pastry cloth or counter top and knead about 5-10 times, until the dough is no longer sticky and it is holding together.
Roll or pat out into a 1-inch thickness. Cut into 12 squares or wedges.
Place on your baking stone or baking sheet and bake at 425 degrees F for 14-16 minutes until golden.