Scones

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I grew up in Utah, so to me, scones were something that you fried in oil and ate with honey butter. It wasn’t until I was an adult that I learned that scones were something completely different to the rest of the world.

For those who are curious about this “Utah scone” idea, you take some sort of white bread dough (I personally like to use a dinner roll recipe), shape it flat after letting it rise, then fry it in oil until golden (flipping them over to cook both sides). The bigger the better. Like, if you can make them as big as a dinner plate, you’ve mastered the art of Utah scones. Eat with lots of honey butter — and I mean lots. We’re talking sinful levels of indulgence here.

Anyway

The other day it hit me that I can’t remember ever eating a *real* scone. So I pulled out my big book of baking recipes, and found one for chocolate chip orange scones. Basically, any recipe that calls for citrus zest is a winner in my mind, so I went for it.

Not my recipe, so I’m not going to post it. 😛

Just imagine a basic scone with orange zest, orange juice, and chocolate chips added. Then sprinkle with cinnamon sugar before baking. In fact, you can take this recipe, and substitute the last three ingredients for everything I just mentioned, plus 1/3 cup milk.

I just dropped the dough down on the cookie sheet without doing any sort of shaping, ’cause I’m lazy like that. Consequently, my kids are pretty convinced that these are cookies, and nothing is going to change their minds.

And wow, these are so good.

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