I had planned on making orange scones and they, well, they just didn’t turn out like I had thought they would. Going by the shape, I decided to call the muffin tops. Orange & Chocolate Chip Muffin Tops.
I was trying to incorporate the wonderful oranges off of our tree. They were very sweet and extremely juicy. I started to grate the orange rind when I noticed just how juicy they really were. As I mixed up my batter I decided to throw some chocolate chips in there. I then realized that the mixture was too wet and there was no way I was going to be able to form this into a circle to make the scones.
hmmm…. I wonder how this is going to turn out.
I thought about adding a little more flour, but instead I got out my handy dandy ice cream scoop and started scooping my “scone” batter onto a cookie sheet. I gave each one a gentle press and put them in the oven.
When they were done they looked and smelled wonderful. My son had some friends over and like most teenage boys, they were hungry. I was hoping to serve these for breakfast the next morning, but oh well, the kids are hungry. I offered them a “scone” and… they were a hit! Only thing, they didn’t really seem like a scone, they seemed more like a muffin top. When I told my son this he said “So, call them muffin tops. It sounds more fun than scone anyway”. Okay. Muffin top it is. Orange & Chocolate Chip Muffin Tops
Orange & Chocolate Chip Muffin Tops
2 cups Flour
1/4 cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
Mix together dry ingredients listed above.
3 tablespoons Butter
Cut butter into 8-10 small pieces and mix into dry ingredients until is resembles cornmeal. I just use my fingers. You can also try a fork or a pastry cutter.
1/2 cup Mini Chocolate Chips
Stir chocolate chips into flour mixture.
1/2 cup Milk
1/2 cup Orange Juice (or juice from 1 Orange and Milk to equal 1 cup)
Rind from 1 Orange
Beat eggs, add orange juice and rind. Mix wet ingredients into dry ingredients just until blended.
Using an ice cream scoop, scoop mixture onto a cookie that has been sprayed with non stick spray, if needed. Press down slightly.
Bake in a 450 degree oven for 10 – 15 minutes until done.
Move muffin tops onto a rack to cool slightly. Drizzle with a glaze if desired.
To make glaze, mix together 1/2 – 1 cup of powdered sugar and just enough milk or orange juice to get a good consistency.
** So as I am blogging this recipe, and reading my notes, I realize I had added baking soda. Not sure why I did this, because the original recipe doesn’t call for baking soda. LOL! But, they were good, the kids loved them, so I am not changing anything. 🙂