Literaritea Scones

Literaritea Scones

Serves 16 (unless you have a lot of scone-lovers)

Preheat oven to 375°. Lightly grease a baking sheet, or line it with parchment paper.

Sift or thoroughly whisk together:

• 2 1/2 c. flour (white or part whole wheat)
• 2 tsp. grated orange peel
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Cut in:

• 1/2 c. butter (1 stick)

In separate bowl, combine:

• 1/2 c. plain yogurt or sour cream
• 1/3 c. honey
• 1 egg

Add wet ingredients to dry. Stir until just combined but still moist. Add:

• 1/2 c. miniature chocolate chips

Turn dough onto generously floured counter and knead gently or fold with a dough cutter until it holds together nicely.

I use the rectangle-triangle method. Form dough into a long rectangle, then divide in half with a dough cutter or butcher knife. Divide each half into four squares, then divide into triangles. Put on greased/lined baking sheet, allowing an inch or so of space between them.

Bake for 15-20 minutes.

To freeze extras, put scones on greased/lined baking sheet. Freeze until firm, then store in an airtight container until you are ready to use them. Bake as above, but allow a few extra minutes—you don’t need to thaw them first.

Perfect with Literaritea Chai.