Chocolate Orange Cream Mini Scones

Preheat the oven to 425 degrees F.

In a large mixing bowl, whisk together flour, 1/3 cup of the sugar, the baking powder, and salt. Working a pastry cutter or two knives, cut butter into the flour mixture until butter pieces are no larger than pea-sized. Using a large fork, stir orange zest and chocolate chips into the flour mixture.

Add 1 cup of cream and stir until mixture comes together, adding more cream if necessary. When dough just comes together, working with hands in the bowl to bring it together. Turn dough out onto a large cutting board and knead three or four times.

Roll the dough out into a large rectangle about 1-inch thick, 9-inches long and 8-inches wide. Cut the rectangle into three long strips, 3-inches wide. Cut each long strip into equal sized rectangles. Cut each small rectangle in half on the diagonal to form two triangles. Brush each triangle with melted butter and sprinkle with extra sugar.

Spread the mini scones out on two ungreased baking sheets. Place the baking sheets in the oven and bake the scones at 425 degrees F for 15-17 minutes until golden brown.

Remove the baking sheets from the oven and let the scones cool for 1 minute, then transfer them to a wire rack. Let cool slightly and serve warm or at room temperature.