Recipes

Preheat oven to 400.

Butter and flour baking sheet.

Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda in large bowl.

Add butter and 2t orange peel; rub in with fingertips until mix resembles coarse meal.

Mix in choc chips.

Whisk 2/3 c buttermilk, egg yolk, and vanilla in small bowl to blend.

Add buttermilk mix to dry ingredients; stir w/fork until dough comes together in moist clumps.

Gather dough into ball.

Press out dough on lightly floured surface to 3/4" thickness.

Using 2" heart-shaped cookie cutter, cut out scones.

Gather scraps, press out dough, and cut out additional scones.

Transfer to baking sheet, spacing 1" apart.

Mix remaining 3T sugar w/1t orange peel in small bowl.

Brush scones lightly w/buttermilk; sprinkle w/orange-sugar.

Bake until scones are crusty on top and tester inserted into centers comes out clean - about 15 minutes (up to 20 minutes if they've been refrigerated).

Serve warm or at room temperature.