250g soda bread flour (or 250g self-raising flour + 3/4 tsp of baking soda and large pinch of fine sea salt) – extra flour for rolling
75g grated fridge cold block of butter
Approx. 150ml buttermilk
50g caster sugar
2 tsp vanilla extract
1 medium orange (zest and juice)
50g chocolate chips
1 beaten egg to glaze
100g icing sugar
Instructions:
1). Preheat oven 200C
2). Place the soda bread flour into the bowl then using the coarse side of the box grater grate half of the butter in (top tip hold the block of butter with a piece of parchment paper), then toss some of the flour of the butter so it doesn’t clump together. Then repeat with the rest of the butter.
3). Then using your fingertips rub the butter and flour together so it forms a breadcrumb texture. Stir in the sugar until combined.
4). In the bowl create a well in the middle with the breadcrumbs, then slowly add in the buttermilk and vanilla and using a butter knife continuously mix everything together to form a rough dryish dough.
5). Using the fine side of the box grater, grate ½ the orange zest in, if you want it really orangey – grate ¾ of the zest in. Add in the chocolate chips and then squeeze approx. ½ the juice of the orange in. Only add enough so the dough fully comes together but not wet and sloppy but just sticky to touch. Dust your hands with some flour.
6). Dust a piece of parchment lightly with flour and tip the dough out and form a round shape and pat down slightly. Light dust more flour on top of the dough and using a rolling pin flatten so it is about 1 ½ inch thickness. Transfer to baking tray.
7). Cut into 8 triangular segments, then space them out carefully with a border of about 1cm between each segment.
8). Brush with egg on top just and put into the oven and bake for 20-25min until golden. Leave to cool for about 10 min.
9). Make the icing drizzle – add enough squeezed orange juice into the icing sugar for it to just dissolve, the more juice you add the runny it will get, you want it very thick to drizzle and not run off the scone. Drizzle over the scones once they are cool.
10). Serve as they are or with butter. Delicious hot or cold.
