Name: Orange Chocolate Chip Scones
Ingredients: Rita taule; (btvc62a); 2 c All-purpose flour; 1/4 c Granulated sugar; 2 ts Baking powder; 1 ts Salt; 1/2 c Butter; cut into pieces; 2 Eggs; lightly beaten; 3 tb Orange juice; 1 ts Vanilla extract; 1 ts Grated orange peel; 1/2 c Semi-sweet chocolate chips; 1/2 c Toasted pecans; coarsely chopped; 1 Egg yolk; 1 ts Water; 1 tb Granulated sugar

Jesus knew that if there had been any conceivable way whereby God could have redeemed the world other than by the horrible death of His Son, God would never have resorted to such an expedient. He knew that there never could be any other name given under Heaven whereby men must be saved. He knew there was none other good enough to pay the price of sin; none other could open the door and let us in. Jesus knew that if those dear ones whom He had left were to drink of the vine again with Him in the kingdom of God, there was but one way – He must drink of the cup of God's wrath.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads	8	Servings

INGREDIENTS

		Rita taule; (btvc62a)
2	c	All-purpose flour
1/4	c	Granulated sugar
2	ts	Baking powder
1	ts	Salt
1/2	c	Butter; cut into pieces
2		Eggs; lightly beaten
3	tb	Orange juice
1	ts	Vanilla extract
1	ts	Grated orange peel
1/2	c	Semi-sweet chocolate chips
1/2	c	Toasted pecans; coarsely chopped
1		Egg yolk
1	ts	Water
1	tb	Granulated sugar

INSTRUCTIONS

Preheat oven to 350F. Lightly grease a 9-inch circle in the center of a
baking sheet. In a medium mixing bowl, combine the flour, 1/4 cup sugar,
baking powder, and salt. Using a pastry blender or two knives, cut the
butter into the flour mixture until mixture resembles coarse meal. Make a
well in the center of the dry ingredients and add eggs, orange juice,
vanilla, and orange peel. Stir just until dry ingredients are moistened.
Stir in chocolate chips and pecans. Pat the dough into a 9-inch circle in
the center of the baking sheet. Combine egg yolk and water and brush over
dough. Sprinkle with 1 Tbl sugar. Using a serrated knife, cut dough into
eight wedges, but do not separate. Bake 20 to 25 minutes or until a tooth
pick inserted in center comes out clean. Cool on wire rack. Store in
airtight container. Serve warm or at room temperature.
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 5, 1998

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