Chocolate Chip Scones

These scones are a wonderfully tender and chocolaty addition for brunch or tea. They are easy to put together and store beautifully in the freezer if there are leftovers. (The recipe for the
chocolate muffins in this picture is on the post dated
4/15/10.)

Recipe:

2 cups unbleached all-purpose flour
1 cup whole wheat flour (or 1 more cup of the all-purpose flour)
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3/4 cup cold butter
3/4 cup mini chocolate chips
1 teaspoon orange zest
1/2 cup low-fat buttermilk
1/2 cup fat-free half-and-half
2 teaspoons milk for brushing tops
1/4 teaspoon cinnamon
2 tablespoons sugar

1. In a large bowl, combine first 6 ingredients.
2. Using a pastry blender, cut butter into the dry ingredients until it resembles coarse cornmeal; stir in the chocolate chips and orange zest.
3. Add the buttermilk and half-and-half cream to the bowl. Stir the mixture until the dough cleans the sides of the bowl and begins to stay together. Gather the dough together in a ball and turn out onto a lightly floured cloth or board.
4. Roll or pat into a 1/2-inch-thick circle. Use a 2-1/2 inch biscuit cutter and cut into individual scones. Gather scraps and repeat until dough is used up.
5. Place on lightly greased cookie sheets about 1-1/2 inches apart.
6. Combine cinnamon and sugar in a small bowl or cup
7. Brush tops of scones with milk and sprinkle with cinnamon-sugar mixture.
8. Bake in a 425 oven for about 12 minutes or until tops are lightly browned. Serve warm or cool on racks for later use.

Makes 18 or 19 scones