Looking for a sweet treat?  How about making scones with a sweet touch using  chocolate and an orange?   Today, executive Chef Chris Wagner from Willard Street Inn (Burlington, VT) shares with us this scrumptious Chocolate Chip-Orange scone recipe.  Chef Wagner says “These scones are a favorite of the innkeepers as well as our guests, and we've sent the recipe home with them numerous times. Something about the combination of chocolate and orange is classical.”  Don’t they sound yummy?

Chocolate Chip - Orange Scones

MAKES: 24 SCONES

• 3 ½ cups all purpose flour
• 1 cup sugar
• 2 ½ teaspoons baking powder
• 1 ¼ teaspoons baking soda
• 1 ¼ teaspoons salt
• ¾ pound butter, chilled and cubed
• 2 cups rolled oats
• 1 ½ cups chocolate chips
• ¾ cup orange marmalade

Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer. Add the cubed butter all at once and mix on low speed until the butter is the size of small peas. Add the oats and chips. Mix on low speed while adding the marmalade. Mix just until the dough comes together. Gather the dough into a ball and divide into quarters. Roll each quarter to 1” thickness on a lightly floured surface. Cut each round into 6 wedges. Place scones on a parchment-lined baking sheet. Bake at 350 degrees for 20-24 minutes or until golden brown.

About Willard Street Inn

The Willard Street Inn was built in the late 1880's for Charles Woodhouse, a prominent businessman and Vermont State Senator. The design of the house incorporates elements of the Queen Anne and the Colonial-Georgian Revival styles, both of which were just gaining popularity at that time. Through the ensuing years, the house had numerous owners. In 1996, Gordon and Beverly Watson transformed the residence into the Willard Street Inn. With painstaking detail, the house has been renovated and restored to its original splendor. Now eleven years later, Innkeepers Katie and Larry Davis, welcome guests to one of Burlington's premier inns in the heart of the city's exquisite Hill Section.