remember when i told you how i start most mornings with coffee and a muffin? well, i have a confession: lately, i haven’t been eating many muffins. i’ve been eating scones instead. why, you ask? actually, there is a perfectly reasonable explanation: i don’t feel like cleaning a muffin pan.
having said that, let me tell you how much i like scones. especially these scones. they have carob chips in them! carob is basically known as a healthier version of chocolate, which is where i got the idea to include them here–chocolate and orange is kind of a classic combination. but, carob is really its own thing, and i think we owe it to the humble carob pod to talk about it as an individual, rather than as chocolate’s less indulgent cousin. carob chips and chocolate chips do have similar flavors and textures, but carob is high in fiber and low in fat. it is also much sweeter than chocolate, so it needs far less added sugar than the chocolate you buy. and although the flavor is reminiscent of chocolate, it really has a character of its own–it is deep, earthy, and slightly floral.
so, as you can imagine, the carob and orange flavors in these scones compliment each other perfectly. the orange brings out the fruity notes in the carob, and the carob’s depth give the orange a really special complexity. on top of that, these scones are light, flakey and slightly sweet, making for a really perfect bite. oh, and they are half whole wheat and low in sugar, so they are an awesome way to start the day.
a light, flakey scone full of orange and carob.
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 2 tablespoons granulated sugar
- zest of one big orange (or two small ones)
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold earth balance
- 1 egg yolk
- 1/4 cup plus 2 tablespoons buttermilk
- 1/2 cup carob chips
- preheat the oven to 425°F and line a baking sheet with parchment paper.
- in a large bowl, combine the flours, sugar, orange zest, baking powder, baking soda, and salt. using your fingers (or a pastry cutter or two knives), work the earth balance into the dry ingredients until it is in chunks the size of peas.
- in a small bowl, mix together the egg yolk and buttermilk. add this mixture to the dry ingredients and stir to combine everything - you might need to knead the dough with your hands at the end to get it all to come together. knead in the carob chips.
- turn the dough out onto a piece of waxed paper or a floured surface and pat it into a rectangle that is 1 inch thick. cut the rectangle into 6 squares. place the squares on the prepared baking sheet and bake them in the oven for 10-12 minutes, until they are browned at the edges.
- serve the scones warm or move them to a wire rack to cool completely.